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Easy Mexican Chicken Stew

  • Author: Chew Out Loud
  • Yield: 6 1x


This Easy Mexican Chicken Stew is quick, hearty, and flavorful. It’s a favorite for busy nights, and tastes amazing. Store-bought rotisserie chicken imparts great flavor, but you can boil your own chicken to shred as well.


  • Olive oil
  • 1 onion, roughly chopped
  • 6 cloves of garlic, roughly chopped
  • 2 TB dried oregano
  • 2 tsp dried cumin
  • 1 (28 oz) can of diced tomatoes with juices
  • Several dashes Worcestershire sauce
  • 4 cups (32 oz) good chicken stock
  • 3 cups shredded rotisserie chicken (or boil chicken in salty water and shred)
  • 1 lime
  • 1 large, semi-firm avocado
  • kosher salt to taste
  • fresh ground pepper to taste
  • Fresh cilantro


  1. In a large, heavy pot, heat up about 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, and chicken stock. 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. Bring back to simmer for 5 more minutes. Season with kosher salt and fresh black pepper, to taste. Add more lime as desired.
  3. Just before serving, cube the avocado and gently stir into stew.
  4. Serve warm, garnished with cilantro leaves.
  5. *Note: If you prefer more of a kick, add a bit of cayenne pepper to taste. For variation, add corn or black beans.
  • Category: Main, Dinner