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Chicken and Pinto Bean Stew Recipe

Chicken and Pinto Bean Stew Recipe

This chicken and pinto bean stew recipe comes together quickly with simple pantry ingredients and is a terrific option for feeding a crowd. I’m a big fan of batch cooking; whip up a pot of this on the weekend and have it to come home to on a tired weeknight. You’ll have this stew bubbling away on the stove top in no time; it is sure to please most everyone at the table.

Serving Suggestions
Chard with Pine Nuts and Feta Cheese, Marinated Carrot Salad


Chicken and Pinto Bean Stew Recipe

This Chicken and Pinto Bean Stew comes together quickly, and tastes even better the day after. It is a great way to feed a large group of people, or to freeze in batches for a later date. 

Course Main Course, Soup
Cuisine California
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 8 -10


  • 4 Tablespoons unsalted butter or olive oil or a combination
  • 1 onion, chopped (about 2 cups)
  • 2 cloves garlic, minced
  • 1 teaspoon salt
  • 2 cups chicken broth
  • 1 12- oz jar tomatillo salsa (I used the Salsa Verde from Trader Joe’s)
  • 1 28- oz can diced tomatoes
  • 2 4 oz cans diced green chilies
  • 1 Tablespoon chopped fresh oregano or 1 teaspoon dried*
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1 ½ pounds boneless skinless chicken thighs or 4 cups cooked chicken
  • 2 cups frozen or fresh sweet corn
  • 2 15- oz cans pinto beans, drained
  • Freshly ground black pepper, 7-9 grinds


  1. Heat butter or olive oil in a large soup pot over medium heat. Add onion, garlic, and salt and cook until onion is starting to soften, about 7 minutes. Add broth, salsa, tomatoes, green chili, spices, and bring to a boil over high heat. Reduce heat to simmer and add chicken thighs. Cook for 35 minutes, uncovered, stirring occasionally, until chicken is cooked through.

  2. When ready to serve, pull out chicken thighs from stew and chop into bite sized pieces. Return to stew. Add corn, pinto beans, and black pepper, and simmer for 15 more minutes. Serve in bowls, garnished with shredded cheese and sour cream, and chopped cilantro if desired. Serve with warm tortillas or chips.

Recipe Notes

*If you have any Mexican oregano on hand this is the place to use it!

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