A hearty and flavorful stew inspired by Southwestern cuisine, perfect for a cozy dinner.
Heat the olive oil in a large pot over medium heat.
Ensure the oil is hot enough to sizzle when adding ingredients, but not smoking.
Add the diced chicken and cook until it's no longer pink.
Stir occasionally to ensure even cooking and prevent sticking.
Add the chopped onion, garlic, and bell pepper to the pot. Sauté until the vegetables are tender.
Cut the vegetables into uniform pieces for even cooking.
Stir in the chili powder, cumin, and cayenne pepper. Cook for 1 minute to toast the spices.
Toasting the spices enhances their flavor and aroma.
Pour in the diced tomatoes and chicken broth. Bring the mixture to a boil, then reduce the heat and simmer uncovered for 15 minutes.
Stir occasionally to prevent sticking and ensure even cooking.
Add the black beans, salsa, and corn to the pot. Stir well and return to a boil.
Drain and rinse canned beans to reduce sodium content.
Lower the heat, cover the pot, and simmer for another 15 minutes.
Covering the pot helps retain moisture and meld flavors.
Serve the stew hot, garnished with your choice of toppings like chopped cilantro or shredded cheese.
Serve with a side of crusty bread or tortilla chips for a complete meal.
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