Mexican Chicken Stew Video

Love Mexican food? Try this low fat, spicy dish that is made with chicken and healthy hominy. This easy, full-bodied stew is full of Mexican flavor.

Ingredients

  • 1 Tbsp canola oil
  • 1 medium onion, chopped
  • 1 medium carrot, diced
  • 1 stalk celery, chopped
  • 4 cloves garlic, minced
  • 3 Tbsp tomato paste
  • 3 Tbsp chipotle in adobo, sauce only
  • 1 tsp dried epazote or oregano
  • 3 cans (14.5 ounces each) reduced-sodium chicken broth
  • 2 cans (15 ounces each) white or yellow hominy
  • 2 1/2 cups shredded cooked leftover chicken
  • 1/4 cup cilantro, chopped
  • Kosher salt and ground pepper (optional)
  • Assorted garnishes, such as diced avocado, thinly sliced radishes, and crumbled baked tortilla chips (optional)

Directions

  1. Heat oil in a 5-quart saucepan over medium heat. Add onion, carrot and celery; cook until translucent, 3 to 5 minutes.
  2. Add garlic, cook for 1 minute, then add tomato paste, chipotle in adobo, and epazote or oregano; cook, stirring constantly, until evenly distributed.
  3. Add 1 cup water, 2 cans chicken broth, and 1 can hominy. Bring to a boil; reduce heat to a simmer, add remaining can of chicken broth and remaining can of hominy to a blender or a food processor and process until smooth. Transfer hominy puree into saucepan and cook about 30 minutes.
  4. Add shredded chicken and cilantro; season with salt and pepper. Cook until heated through. To serve, divide among soup bowls, and garnish as desired.

Nutrition Facts

Serving Size

Amount Per Serving

Calories
124
% Daily Value*
  • Total Fat
    3g
    5%
  • Saturated Fat
    1g
    5%
  • Cholesterol
    26mg
    9%
  • Sodium
    595mg
    25%
  • Total Carbohydrate
    11g
    4%
  • Dietary Fiber
    3g
    12%
  • Sugars
  • Protein
    12g
    24%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calories needs.