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30-Minute Mexican Chicken and Quinoa Stew

A hearty, healthy, and mouthwatering stew doesn’t have to take more than 30 minutes. This Mexican Chicken and Quinoa Stew hits the spot on any winter weeknight. Easy, nutritious, and delicious for the entire family!

Mexican Chicken Quinoa Stew 2

Happy Monday, Everyone!

Right. Even if Monday isn’t Miss Popular Day of the Week, this yumalicious and nutritious stew is here to help her out.

My Monday definitely needs this comforting stew, seeing that some mean subzero temps are hitting us, no holds barred. ❄️💨

Here’s what this 30-Minute Mexican Chicken and Quinoa Stew has going on:

Mexican Chicken Quinoa Stew 3

Ready, Set, Check it:

  1. It’s fully and boldly flavored; 200% yummy
  2. It’s hearty, satisfying, and happily comforting
  3. It’s clean and healthy and everything January wants from us
  4. It’s done in 30 minutes. Even less, if you’re a speedy chopper.
  5. The entire family, including picky Littles, gobble it up.Say no more, I’m all in.

Love chicken stew? Try my homemade Moroccan Chicken Stew with its rich flavors, seasonings, and spices to add some variety.

Mexican Chicken and Quinoa Stew

Here’s to helping out the Mondays.

And double-digit temps soon, please. (Please.)

Enjoy.

Did you make this?

Please give us a rating and comment below. We love hearing from you!

Mexican Chicken Quinoa Stew

30-Minute Mexican Chicken and Quinoa Stew

5 from 8 ratings
A hearty, healthy, and mouthwatering stew doesn’t have to take more than 30 minutes. This Mexican Chicken and Quinoa Stew hits the spot on any winter weeknight. Easy, nutritious, and delicious for the entire family!
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 8 servings
Author: Amy Dong

Ingredients  

  • Olive oil
  • 1 onion, roughly chopped
  • 6 cloves garlic, roughly chopped
  • 2 TB dried oregano
  • 3 tsp dried cumin
  • 1 can diced tomatoes with juices, 28 oz
  • Several dashes Worcestershire sauce
  • 4 cups good chicken stock, 32 oz
  • cup dry quinoa, rinsed and drained
  • 1 lime
  • 3 cups shredded rotisserie chicken, or boil chicken in salty water and shred
  • 2 large zucchini, cut to bite size
  • kosher salt and freshly ground black pepper, to taste
  • Fresh cilantro for garnish

Instructions

  • In a large, heavy pot or Dutch oven, heat 4-5 TB olive oil. Saute onions and garlic just until soft and translucent. Add oregano and cumin and cook another minute. Add tomatoes with juices, Worcestershire, chicken stock, and quinoa. Bring to a boil, and immediately lower to a simmer. Cover and simmer for 15 minutes.
  • Add juice of half the lime. Add shredded, cooked chicken and zucchini. Bring back to simmer for 5 more minutes. Season with kosher salt and fresh black pepper, to taste. Add more lime as desired.
  • Serve hot, garnished with cilantro leaves.
  • *Note: If you prefer more of a kick, add a bit of cayenne pepper to taste. For variation, add corn or black beans.

Nutrition (per serving)

Calories: 187kcal | Carbohydrates: 18g | Protein: 21g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 50mg | Sodium: 438mg | Potassium: 698mg | Fiber: 3g | Sugar: 6g | Vitamin A: 271IU | Vitamin C: 24mg | Calcium: 80mg | Iron: 3mg
Course: Main Course
Cuisine: Mexican

Source: Chew Out Loud

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Recipe Rating




11 comments

    • Mama Maggie’s Kitchen
    • 5 stars

    I love Mexican food! This Mexican Chicken and Quinoa Stew looks really scrumptious. I can’t wait to have this.

      • chewoutloud

      Thank you!

    • Kate
    • 5 stars

    I love chicken and absolutely in love with stews at the moment. This mexican chicken and quinoa stew is certainly going to be on my family’s rotational card of recipes!

      • chewoutloud

      That’s awesome, Kate!

    • Sharon
    • 5 stars

    This dish is so filling and comforting, perfect for colder nights. I love that it uses rotisserie chicken to make it simple to make as well.

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