Mexican Chicken Stew

Boy, does this soup pack some heat! All because of a tiny $0.04 habenero pepper. From now on, I will wear gloves when preparing anything with habeneros, which are usually the hottest peppers you can find in the grocery store... I found this out the hard way... 


This soup was a satisfying and warming meal for the start of fall. Shredded chicken, black beans, corn, and brown rice make this meal full of protein and fiber, while the cumin, cayenne, paprika, and habenero pack some pretty intense flavor. 


And, of course, my favorite thing about soups and stews is that there were plenty of leftovers for the rest of the week! 


Mexican Chicken Stew 
adapted from Generation Y Foodie

Ingredients:
1lb boneless, skinless chicken breasts
1 cup (dry) brown rice
1 can black beans, rinsed
2 ears of corn, kernels cut off
1 medium onion, diced
2 stalks of celery, washed and diced
1 habenero pepper, washed and diced
juice of 2 limes
4 cups low sodium chicken broth, divided (an also use veggie broth)
1 tbsp extra virgin olive oil
3 tbsp tomato paste
1 tbsp smoked paprika
1 tsp cumin
1 tsp cayenne pepper
1 tsp salt


1. Cook rice according to package, set aside. (This can be done ahead of time)
2. Saute onion, celery, and habanero in olive oil on medium until soft. (about 4-5 minutes)
3. Add chicken breast and brown each side for about 2 minutes. 
4. Add 2 cups of stock, paste, lime juice, and spices. 
5. Reduce heat to med-low and braise chicken until cooked through, 8-10 minutes. 
6. Remove chicken and shred. Set aside. 
7. Add remaining broth, fresh corn and rice, cover and simmer on med-low for another 10 minutes. 
8. Add beans and shredded chicken, cook an additional 8-10 minutes. 
9. Serve and enjoy!