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.

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Chicken and Pinto Bean Stew Recipe

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. 
5 from 1 vote
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Course: Main Course, Soup
Cuisine: California
Keyword: easy chicken chili
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Servings: 8 people
Calories: 414kcal
Author: Aliye Aydin

Ingredients

  • 4 Tablespoons unsalted butter or olive oil or a combination
  • 1 medium onion
  • 2 cloves garlic
  • 1 teaspoon fine sea 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
  • 2 sprigs fresh oregano or 1 Tablespoon dried**
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1 ½ pounds boneless skinless chicken thighs or 4 cups cooked chicken
  • 2 cups frozen sweet corn (or fresh)
  • 2 15- oz. cans pinto beans drained
  • 7 grinds black pepper, freshly ground
  • shredded cheese for garnish
  • sour cream for garnish
  • cilantro for garnish
  • warm tortillas or tortilla chips

Instructions

  • Cut onion into a medium dice. Mince garlic. Mince fresh oregano if using.
  • 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. Add chicken thighs and reduce heat to a simmer. 
  • Simmer stew for 35 minutes, uncovered, stirring occasionally, until chicken is cooked through. 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.

Notes

*Amount of salt needed may vary, depending on broth used.
**If you have any Mexican oregano on hand this is the place to use it!
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2 thoughts on “Chicken and Pinto Bean Stew Recipe”

  • Made this and it was a big hit in my house. On my list for go to meals now. Rather easy to make and great flavors. Would love more like this.

    • Hi Kelly! Thank you for the comment. I’m so glad this made it to your list of go-to meals. Working on another similar to this one, stay tuned!

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