A delicious and hearty Mexican-inspired stew packed with beans, corn, and vibrant flavors.
Heat the olive oil in a large saucepan over medium heat.
Ensure the oil is hot enough to sizzle when adding the onions, but not smoking.
Add the chopped onion and minced garlic to the saucepan and sauté until softened and fragrant.
Stir frequently to prevent the garlic from burning.
Stir in the taco seasoning, diced tomatoes, black beans, kidney beans, corn, and green chilies.
Rinse and drain the canned beans to reduce sodium content.
In a small bowl, whisk the cornstarch into the chicken broth until smooth, then pour into the saucepan.
Mix the cornstarch thoroughly to avoid lumps in the stew.
Bring the mixture to a boil, then reduce the heat and let it simmer for 15 minutes, stirring occasionally.
Simmering allows the flavors to meld together beautifully.
Serve the stew hot with your favorite toppings like shredded cheese, sour cream, or fresh cilantro.
For a complete meal, pair the stew with warm cornbread or tortilla chips.
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