30-Minute Mexican Chicken and Quinoa Stew

5 from 6 reviews

  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 mins

Yield: 6-8 1x


  • Olive oil
  • 1 onion, roughly chopped
  • 6 cloves of garlic, roughly chopped
  • 2 TB dried oregano
  • 3 tsp dried cumin
  • 1 (28 oz) can of diced tomatoes with juices
  • Several dashes Worcestershire sauce
  • 4 cups (32 oz) good chicken stock
  • 1/3 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


  1. 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.
  2. 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.
  3. Serve hot, garnished with cilantro leaves.
  4. *Note: If you prefer more of a kick, add a bit of cayenne pepper to taste. For variation, add corn or black beans.