This chicken fajita stew is a flavorful, waist-friendly, gluten-free meal that delivers big taste without excess calories. Bright peppers, seasoned chicken, and simple pantry ingredients combine into a satisfying stew perfect for weeknights or meal prep.
When you want to eat lighter but still enjoy bold flavor, this stew fits the bill. Roasted poblano, sautéed peppers and onions, garlic, and taco seasoning create a rich base; shredded chicken and salsa give it body and a pleasant Mexican-inspired profile.
The recipe is naturally gluten-free and easy to customize with your favorite toppings, from creamy avocado to crisp tortilla strips.
How To Make Chicken Fajita Stew
Start by charring one poblano pepper over a gas flame or under the broiler until the skin blackens and blisters. Rotate the pepper so it blisters on all sides, then remove it from the heat. Wrap it in plastic wrap and let it steam for about 15 minutes. This loosens the skin and makes peeling easy.
While the poblano rests, prepare the remaining ingredients: cut the chicken breasts into 1-inch strips, slice a large onion and three bell peppers (use a mix of colors for visual appeal), and mince six garlic cloves.
Once the poblano has cooled slightly, remove the plastic wrap and peel away the charred skin. Slice the roasted pepper into strips like the other peppers.
Heat a large pot over medium-high heat and add 2 tablespoons of olive oil. Season the chicken with half of the salt and pepper, then add it to the pot. Brown the chicken on all sides, about 4–5 minutes, then transfer it to a bowl and set aside.
Add the sliced bell peppers and onion to the pot, season with the remaining salt and pepper, and sauté until they begin to caramelize and soften, about 4–7 minutes.
Stir in 1 tablespoon taco seasoning and the minced garlic and cook for about 1 minute until fragrant. Pour in 1.5 cups of chicken broth and scrape the bottom of the pot to loosen any browned bits. Return the browned chicken and any accumulated juices to the pot, then add 12 ounces of your favorite salsa.
Bring the stew to a boil, then reduce the heat and simmer uncovered until the chicken is cooked through and the stew has thickened, about 15–30 minutes depending on the size of the chicken pieces. Remove the chicken, shred or chop it to your preference, and return it to the pot.
Making It Even Better
Serve the stew with a selection of toppings so everyone can tailor their bowl. Popular choices include sliced jalapeños, fresh cilantro, sour cream, shredded cheddar, chopped avocado, radishes, black olives, and crushed tortilla strips. For a lighter option, use large lettuce leaves as wraps, or use the mixture as a filling for quesadillas.
This dish is flavorful, filling, and friendly to waistlines and gluten-free diets. It reheats well and makes great leftovers for lunches or quick dinners. Try it and adjust the spice, toppings, or salsa level to suit your taste.
Chicken Fajita Stew Recipe
Chicken Fajita Stew Recipe
Ingredients
- 2 tbsp Olive oil
- 1.5 lbs Chicken breasts boneless, skinless, cut into strips
- 1/2 tsp Salt or more, to taste
- 1/2 tsp Fresh ground pepper or more, to taste
- 3 Bell peppers various colors, sliced
- 1 Onion large, sliced
- 6 cloves Garlic minced
- 1 tbsp Taco meat seasoning
- 1 Poblano pepper blackened, peeled, sliced
- 1.5 cups Chicken broth
- 12 oz Salsa
Instructions
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Roast the poblano pepper until the skin blisters and blackens, using a gas flame or the oven broiler.
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Remove the poblanos, wrap them to steam for about 15 minutes, then peel off the skin and slice into strips.
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Heat a large pot over medium-high heat and add the olive oil.
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Season the chicken with half the salt and pepper and add it to the pot.
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Cook the chicken until browned on all sides, about 5 minutes, then transfer to a plate.
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Add the poblano, bell peppers, and onion to the pot. Season with remaining salt and pepper and cook until tender and starting to caramelize, 5–7 minutes.
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Stir in garlic and taco seasoning and sauté for about 1 minute until fragrant.
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Add the chicken broth and scrape the bottom of the pot to deglaze.
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Return the chicken and any collected juices to the pot, then add the salsa.
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Bring to a boil, reduce to a simmer, and cook uncovered until the chicken is cooked through and the stew has thickened, about 15–30 minutes.
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Remove the chicken, shred or chop it, then return it to the pot.
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Taste and adjust salt and pepper as needed, then serve with desired toppings.