This Mexican-inspired chicken stew is a mild, spoonable mix of tomato, black beans, corn, sweet potato, and Serenity Kids chicken puree. The pouch makes it convenient to prepare, while lime and cumin give the broth a bright, gently savory flavor; add stronger seasoning at the table so everyone can tailor a bowl.
Ingredients
- 1 tablespoon (15 ml) olive oil or avocado oil
- 1 medium yellow onion, diced, about 1 cup (150 g)
- 1 medium red bell pepper, diced, about 1 cup (150 g)
- 2 garlic cloves, finely chopped, about 6 g
- 1 medium sweet potato, peeled if desired and cut into ½-inch (1.25 cm) cubes, about 1½ cups (250 g)
- 1 small zucchini, diced, about 1½ cups (180 g)
- 1 teaspoon (2 g) ground cumin
- 1 teaspoon (1 g) dried oregano
- ½ teaspoon (1 g) mild paprika
- 1 can (14½ ounces / 411 g) diced tomatoes, including their juices
- 3 cups (720 ml) low-sodium chicken broth or unsalted broth
- 1 can (15 ounces / 425 g) black beans, drained and rinsed, about 1½ cups (255 g)
- 1 cup (165 g) corn kernels, fresh or frozen; thaw frozen corn first
- 2 Serenity Kids chicken pouches, 3.5 ounces (99 g) each, or 7 ounces (198 g) total of plain cooked chicken puree; check the current package ingredients and adjust salt to taste
- ½ teaspoon (3 g) fine salt, optional; use less or leave it out if the broth or pouches are salted
- 1 tablespoon (15 ml) fresh lime juice, from about ½ lime
- 2 tablespoons (8 g) chopped cilantro, optional, for serving
- 1 small avocado, diced, about 150 g, optional, for serving
Instructions
- Prepare the ingredients. Dice the onion, pepper, sweet potato, and zucchini into small, fairly even pieces so they cook at the same pace. Drain and rinse the beans, and measure out the spices and broth. If using frozen corn, thaw it under cool running water or in the refrigerator before adding it.
- Soften the aromatics, 7 minutes. Heat the oil in a medium heavy-bottomed pot over medium heat. Add the onion and bell pepper and cook for 5 minutes, stirring every minute or two, until they begin to soften. Stir in the garlic, cumin, oregano, and paprika and cook for 1 minute, just until fragrant. Keep the heat moderate so the garlic does not brown or turn bitter.
- Simmer the vegetables, 15 minutes. Add the sweet potato, diced tomatoes and their juices, and broth. Stir, bring the liquid to a gentle boil, then reduce the heat to maintain a steady simmer. Partially cover the pot and cook for 10 minutes. Add the zucchini and continue simmering for about 5 minutes, until the sweet potato is easily pierced with a fork but still holds its shape. Cut pieces larger than ½ inch may need a few extra minutes.
- Add beans, corn, and chicken, 6 minutes. Stir in the rinsed black beans, corn, and chicken puree. Break up any thick clumps of puree with the back of a spoon so it blends evenly into the broth. Bring the stew back to a gentle simmer and cook for about 6 minutes, stirring occasionally. Do not let it boil hard, which can make the vegetables break down and splatter.
- Check the temperature and finish. Because the stew contains poultry, check the center with a food thermometer; the USDA FSIS safe minimum internal temperature for poultry is 165°F (74°C). Once it reaches that temperature, remove the pot from the heat. Stir in the lime juice and optional salt, taste, and add more lime or salt only if needed. The finished stew should be thick enough to coat a spoon but still easy to ladle.
- Serve. Ladle into bowls and add cilantro or avocado if desired. For a smoother texture, mash some beans and sweet potato against the side of the pot before serving; for a chunkier bowl, leave the vegetables intact.
Tips
- Check the pouch label. Product formulas and pouch sizes can change, and some varieties may include other ingredients. Choose a mild chicken puree for this version; if it is already salted or seasoned, hold back the added salt and taste the stew before adjusting.
- Keep the dice small and even. Sweet potato takes longer to soften than zucchini, so add it first and add the zucchini later as directed. A larger sweet potato dice may still be firm when the rest of the stew is ready; simmer it until fork-tender rather than relying only on the clock.
- Control thickness without extra flour. The puree, beans, and sweet potato naturally give the broth body. If it becomes thicker than you like, stir in broth a few tablespoons (30–45 ml) at a time. If it seems thin, simmer uncovered for a few minutes before adding the puree, then avoid prolonged boiling once the puree is in the pot.
- Make it mild in the pot and season bowls individually. The base is gently spiced, not meant to be hot. Keep hot sauce, sliced jalapeño, and extra chili powder on the table so diners can choose their own heat level without changing the whole batch.
Serving Suggestions
Serve the stew in bowls as a complete light meal, with warm corn tortillas, flour tortillas, or a small scoop of cooked rice alongside. For a more substantial dinner, spoon it over rice or tuck it into a shallow bowl with tortilla strips added just before eating so they stay crisp. A squeeze of lime brightens the tomato broth, while diced avocado adds a cool, creamy contrast. Cilantro is optional; thinly sliced green onion also works if you prefer its sharper flavor.
If serving different ages or spice preferences, keep the main pot mild and put toppings on the table. Adults can add hot sauce, pickled jalapeños, or a pinch of chili flakes to their own portions. For a smoother bowl, mash the beans and vegetables with a fork or potato masher; for a toddler who is ready for varied textures, cut any larger pieces to an appropriate size and let the stew cool to a comfortable serving temperature.
Variations
Use cooked chicken pieces: If you want a more traditional chunky texture, replace the two puree pouches with 1½ cups (210 g) finely shredded cooked chicken. Stir it in with the beans and corn and heat the stew thoroughly. If starting with raw chicken instead, cook it separately until the thickest part reaches 165°F (74°C) on a food thermometer, then shred it and add it to the stew; the cooking time will depend on the cut and size.
Swap the beans or vegetables: Pinto beans can replace black beans in the same quantity and make the stew softer and creamier. Diced butternut squash can stand in for sweet potato, while chopped carrots can replace the zucchini; carrots need to go into the pot with the sweet potato because they take longer to soften. If using fresh corn cut from the cob, add it at the same point as the canned or thawed corn.
Make it more robust: Add ½ teaspoon (1 g) ground coriander with the cumin, or stir a small pinch of chipotle powder into adult portions. Chipotle brings smoky heat, so use it sparingly if you want to keep the main pot mild. A spoonful of salsa can also be stirred into individual bowls, though it may increase the salt and acidity.
Make it vegetarian: Omit the chicken puree and use vegetable broth. Add another ½ can (about ¾ cup / 130 g) of rinsed beans or 1 cup (150 g) of diced, sautéed mushrooms to keep the stew satisfying. The texture will be less smooth and the flavor less chicken-forward, but the cumin, tomato, beans, and lime still make a balanced bowl.
Storage and Reheating
Refrigerate leftover stew within 2 hours of cooking in shallow, covered containers. It keeps for 3–4 days in the refrigerator. The vegetables soften somewhat as they sit, and the broth may thicken, so stir in a splash of water or broth when reheating. Do not leave the pot at room temperature for extended storage.
For best texture, reheat only the portion you plan to serve. Warm it in a saucepan over medium-low heat, stirring occasionally, until steaming throughout; check that leftovers reach 165°F (74°C) with a food thermometer. In a microwave, cover loosely, heat in short intervals, and stir between intervals so there are no cool spots. Cool any portion intended for a young child to a comfortable temperature before serving.
To freeze, cool the stew promptly, transfer it to freezer-safe containers, leave a little room for expansion, and freeze for up to 2 months for best quality. Thaw overnight in the refrigerator, then reheat to 165°F (74°C). The zucchini and sweet potato may be softer after thawing, but stirring the stew well helps bring the broth back together.
Frequently Asked Questions
Can I make this stew without Serenity Kids chicken pouches?
Yes. Use 1½ cups (210 g) finely shredded cooked chicken for a chunkier stew, or leave out the chicken and add extra beans for a meat-free version. If you use plain chicken puree from another product, check its ingredients and salt level; the finished flavor and thickness can vary slightly.
Is this stew spicy?
No, the recipe uses cumin, oregano, and mild paprika rather than hot chiles. Those spices make the broth savory without making it fiery. Add hot sauce or chili powder at the table if you want more heat, or use a pinch of chipotle in an adult portion for a smoky, spicy note.
Can I prepare it ahead?
Yes. You can chop the vegetables and refrigerate them in a covered container for up to a day, or cook the stew in advance and refrigerate it once it has cooled promptly. It is especially convenient to make a batch for later meals, but the vegetables will become softer after storage and reheating.
How can I make the stew thicker or thinner?
For a thicker texture, mash a few beans and sweet potato pieces into the broth, or simmer the stew uncovered briefly before adding the chicken puree. For a thinner consistency, stir in warm broth or water a little at a time. Avoid adding a large amount of liquid all at once, since it is easier to thin the stew gradually than to correct a watery pot.
Can I use canned corn or tomatoes with added salt?
Yes, but the finished stew may need little or no added salt. Drain canned corn before measuring it, and keep the tomato juices for the pot. Rinsing the beans and choosing low-sodium broth help you control seasoning; taste the stew after the chicken puree has warmed through before adding the optional salt.
What can I use instead of zucchini?
Use diced carrots, yellow summer squash, or extra sweet potato. Carrots should simmer with the sweet potato because they take longer to soften, while yellow squash can go in at the zucchini stage. These swaps change the texture and sweetness slightly but work with the tomato, beans, and cumin.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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