Chicken Tortilla Stew With Beans, Corn, and Tomatoes

Quick Recipe Version (TL;DR)

• Yield: 6 servings (about 10 cups)
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes

Quick Ingredients

• 2 tbsp olive oil
• 1 medium yellow onion, diced (about 1 1/2 cups)
• 4 cloves garlic, minced
• 2 tsp chili powder (mild)
• 1 1/2 tsp ground cumin
• 1 tsp dried oregano
• 1/2 tsp smoked paprika (optional)
• 1 1/4 tsp kosher salt, plus more to taste
• 1/4 tsp black pepper
• 6 cups low-sodium chicken broth
• 1 1/2 lb boneless, skinless chicken breasts
• 1 (14.5 oz) can diced tomatoes, with juices
• 1 (15 oz) can black beans, drained and rinsed
• 1 1/2 cups frozen corn (or 1 (15.25 oz) can corn, drained)
• 2 tbsp lime juice (about 1 lime)
• Optional topping: tortilla strips, shredded cheese, cilantro, sour cream

Do This

• 1) Sauté onion in olive oil over medium heat for 5 minutes; add garlic for 30 seconds.
• 2) Stir in spices and cook 30 seconds to bloom.
• 3) Add broth, chicken, diced tomatoes, salt, and pepper; bring to a gentle boil, then simmer 15 minutes.
• 4) Remove chicken, shred, and return to the pot.
• 5) Stir in beans and corn; simmer 8–10 minutes until thick and hot.
• 6) Finish with lime juice; taste and adjust salt. Serve with tortilla strips and your favorite toppings.

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Why You’ll Love This Recipe

• All the cozy, familiar flavor of chicken tortilla soup, but thicker and heartier like a stew.
• One pot, straightforward steps, and pantry-friendly ingredients.
• Mild spices that bring warmth without too much heat (great for families).
• Easy to customize with toppings, extra veggies, or different beans.

Grocery List

• Produce: 1 yellow onion, 4 garlic cloves, 1 lime, cilantro (optional), avocado (optional)
• Dairy: shredded Monterey Jack or cheddar (optional), sour cream (optional)
• Pantry: olive oil, chili powder (mild), ground cumin, dried oregano, smoked paprika (optional), kosher salt, black pepper, diced tomatoes (14.5 oz), black beans (15 oz), frozen corn (or canned), chicken broth (6 cups), corn tortillas (optional for strips)

Full Ingredients

For the Chicken Tortilla–Inspired Stew

• 2 tablespoons olive oil
• 1 medium yellow onion, diced (about 1 1/2 cups)
• 4 cloves garlic, minced
• 2 teaspoons mild chili powder
• 1 1/2 teaspoons ground cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon smoked paprika (optional, adds gentle smokiness)
• 1 1/4 teaspoons kosher salt, plus more to taste
• 1/4 teaspoon black pepper
• 6 cups low-sodium chicken broth
• 1 1/2 pounds boneless, skinless chicken breasts (2 large)
• 1 (14.5-ounce) can diced tomatoes, with juices
• 1 (15-ounce) can black beans, drained and rinsed
• 1 1/2 cups frozen corn (or 1 (15.25-ounce) can corn, drained)
• 2 tablespoons fresh lime juice (about 1 lime)

Optional Tortilla Strips (Highly Recommended for “Tortilla” Vibes)

• 4 corn tortillas (6-inch)
• 1 tablespoon olive oil
• 1/4 teaspoon kosher salt

Optional Toppings (Pick 2–4)

• 1 cup shredded Monterey Jack or cheddar
• 1/2 cup sour cream
• 1/2 cup chopped fresh cilantro
• 1 avocado, diced
• Extra lime wedges

Step-by-Step Instructions

Step 1: Start the tortilla strips (optional)

If you want crunchy tortilla strips, preheat the oven to 400°F (204°C). Stack and slice 4 corn tortillas into thin strips (about 1/4-inch wide). Toss with 1 tablespoon olive oil and 1/4 teaspoon kosher salt. Spread in a single layer on a rimmed baking sheet.

Bake for 10–12 minutes, flipping once halfway through, until crisp and lightly golden. Set aside to cool (they’ll crisp more as they cool).

Step 2: Sauté the onion until sweet and soft

In a large Dutch oven or heavy pot, heat 2 tablespoons olive oil over medium heat. Add the diced onion and cook for 5 minutes, stirring occasionally, until softened and lightly translucent.

Step 3: Add garlic and bloom the spices

Add the minced garlic and cook for 30 seconds, stirring constantly so it doesn’t brown.

Stir in 2 teaspoons chili powder, 1 1/2 teaspoons cumin, 1 teaspoon oregano, and 1/2 teaspoon smoked paprika (if using). Cook for 30 seconds to wake up the spices; you should smell them right away.

Step 4: Simmer the chicken and build the stew base

Pour in 6 cups chicken broth. Add 1 (14.5-ounce) can diced tomatoes with juices, 1 1/4 teaspoons kosher salt, and 1/4 teaspoon black pepper. Nestle in the 1 1/2 lb chicken breasts.

Bring to a gentle boil over medium-high heat, then reduce to a steady simmer over medium-low heat. Cover and simmer for 15 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).

Step 5: Shred the chicken and return it to the pot

Transfer the chicken to a cutting board. Using two forks, shred into bite-size pieces.

Return the shredded chicken (and any collected juices) back to the pot. Stir well so the chicken is evenly distributed throughout the stew.

Step 6: Add beans and corn, then simmer until hearty

Stir in the drained and rinsed black beans and the corn. Simmer uncovered for 8–10 minutes, stirring occasionally, so the flavors meld and the stew thickens slightly.

If you’d like it thicker, simmer for an additional 3–5 minutes. If you’d like it brothier, add up to 1/2 cup additional broth or water.

Step 7: Finish with lime and serve with toppings

Turn off the heat and stir in 2 tablespoons lime juice. Taste and adjust seasoning (most often a pinch more salt or an extra squeeze of lime does the trick).

Ladle into bowls and top with crunchy tortilla strips and any toppings you love (cheese, sour cream, cilantro, avocado).

Pro Tips

• Use mild chili powder: “Chili powder” is usually a blend. Choose a mild one for family-friendly warmth.
• Don’t rush the spice-blooming step: Those extra 30 seconds in oil makes the stew taste more rounded and aromatic.
• Shred chicken while hot: It pulls apart faster and more evenly right after cooking.
• Control thickness at the end: Simmer longer for a thicker, stew-like texture; add a splash of broth for a soupier bowl.
• Crunch last: Add tortilla strips right before eating so they stay crisp.

Variations

• Rotisserie chicken shortcut: Skip simmering raw chicken. Add 3 cups shredded rotisserie chicken in Step 6 (with the beans and corn) and simmer just 10 minutes total to heat through.
• Extra veggie version: Add 1 diced bell pepper with the onion, or stir in 2 cups baby spinach in the last 2 minutes of simmering.
• Creamy option: Stir in 1/2 cup sour cream off the heat (after lime) for a creamier, slightly richer stew.

Storage & Make-Ahead

Cool the stew to room temperature (within 2 hours), then store in airtight containers in the refrigerator for up to 4 days. Reheat gently on the stove over medium-low heat until steaming hot (about 8–12 minutes), or microwave in 1–2 minute bursts, stirring between.

For longer storage, freeze for up to 3 months. Thaw overnight in the refrigerator and reheat as above. Make tortilla strips fresh, or store baked strips in an airtight container at room temperature for up to 2 days (they slowly lose crunch over time).

Nutrition (per serving)

Approximate (based on 6 servings, without optional toppings): 420 calories, 35 g protein, 44 g carbohydrates, 11 g fat, 10 g fiber, 820 mg sodium.