Mexican Lime Chicken Stew

Steph Wagner

November 6, 2012

Mexican Lime Chicken Stew


Mexican Lime Chicken Stew | Bariatric Surgery Recipes | FoodCoach.Me

Okay fine, there are no tortillas in this recipe. But what else do you call it?!

This is why I love this meal. Sometimes life surprises you..and sometimes that surprise is your boyfriend giving you a ring. (Wahoo!!) And when life flip turns upside down (yes I just quoted the Fresh Prince of Bel Air)…well then you need a very quick recipe to throw together and eat off of through the week.

Enter Rotisserie chicken soups. Thank goodness nearly every grocery store around has rotisserie chicken ready to go so I have a go-to option immediately. And this time of year, a big pot of soup ready in a moments notice is a beautiful thing!! You can also adapt this recipe to fit your taste preferences. I used a “medium” Rotel instead of mild and got a little heat in my kitchen. If you can’t take the heat…..(feel free to finish this joke for me).

POST-OPS: Eat this recipe with a fork and avoid the juice while eating the protein. Why??? Having broth with the meat is like drinking with your meal and will move the meal through your stomach faster, leaving you hungry soon. You can sip on some of the broth before you eat, but once the first bite of chicken has made its way into your mouth…skip the liquid. 

Mexican Lime Chicken Stew | Bariatric Surgery Recipes | FoodCoach.Me

Mexican Lime Chicken Stew

Course: Main Dish
Cuisine: Mexican
Servings: 4 servings
Calories: 126kcal
Author: Steph Wagner
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  • 2 tbsp garlic, chopped
  • 15 oz chicken broth
  • 8 oz tomato sauce
  • 14 oz rotel
  • 1 zucchini, diced
  • 1 whole rotisserie chicken, skin and bones removed, chicken diced
  • red pepper flakes to taste optional
  • 2% sharp cheddar for topping optional


  • Put a stock pot on medium-high heat on stove top. Spray with cooking spray and add garlic.
  • Add next three ingredients: broth, tomato sauce, rotel. Heat to a boil and then turn heat down to simmer.
  • Add in chopped chicken, zucchini and red pepper flakes. Continue to simmer until ready to serve. Top with cheese.


Serving: 3oz | Calories: 126kcal | Carbohydrates: 7g | Protein: 18g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 702mg | Potassium: 603mg | Fiber: 2g | Sugar: 6g | Vitamin A: 462IU | Vitamin C: 31mg | Calcium: 60mg | Iron: 2mg
Nutrition Facts
Mexican Lime Chicken Stew
Amount Per Serving (3 oz)
Calories 126 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 1g6%
Cholesterol 1mg0%
Sodium 702mg31%
Potassium 603mg17%
Carbohydrates 7g2%
Fiber 2g8%
Sugar 6g7%
Protein 18g36%
Vitamin A 462IU9%
Vitamin C 31mg38%
Calcium 60mg6%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

3 thoughts on “Mexican Lime Chicken Stew”

  1. I made this the other night, very easy recipe. My husband loved it, said it was very filling! Well done, Steph! Thanks!

  2. I made this tonight, and it is excellent! I added some tobasco to give it more of a kick. Definitely easy to make too!

  3. This was delicious! I added a can of black beans and some squirts of lime juice.

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