Mexican Chicken Stew

Mexican Chicken Stew Recipe

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Mary Martin


This was a thrown together creation that turned out really well. So I thought I would document it so I could make it again, and for others to enjoy


★★★★★ 1 vote

10 Min
15 Min


  • 1 lb
    boneless, skinless, chicken breast
  • 1 large
  • 3 clove
  • 1 tsp
    olive oil
  • 1 jar(s)
    green salsa
  • 1 c
    fresh cilanto
  • 1/4 c
    fat free sour cream
  • 1 c
    low fat monterey jack cheese
  • ·
    juice of 1 lime
  • ·
    salt and pepper to taste
  • 2 c
    brown rice, cooked

How to Make Mexican Chicken Stew


  1. Thinly slice onion into 1/8 inch slices.
    Thinly slice chicken into 1/4 inch slices.
    Mince garlic.
  2. Heat a large pot on med. - med. high, add oil, onion, chicken, and garlic.
  3. Saute chicken and onion until slightly brown. Add jar of salsa and cilantro. Reduce heat to low and simmer for 10 minutes.
  4. Stir in lime juice, sour cream, and cheese. Heat until cheese is melted. Add salt and pepper to taste
  5. Serve over 1/2 cup rice. (I used 10 minute boil in bag brown rice)

Printable Recipe Card

About Mexican Chicken Stew

Course/Dish: Chicken
Other Tags: Quick & Easy Healthy

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