Jalapeño Chicken Stew

A hearty soup that’s ridiculously healthy. Gluten and dairy free.


  • 1 ½ lb. Boneless, skinless chicken thighs (or more)
  • 1 yellow onion, diced
  • 1-2 bell peppers, any color; diced
  • 1 package of baby bella mushrooms, sliced
  • 2 jalapeños, seeds and membranes removed. 1 chopped, 1 sliced thin for garnish
  • 6 cloves (3 tsp) minced garlic
  • 1 Tbsp ground cumin
  • 1 tsp dried oregano
  • 1 Tbsp chili powder
  • 2 tsp salt, plus more to taste
  • 1/2 tsp black pepper
  • 3 cups chicken broth
  • 1 Tbsp coconut milk per bowl
  • 2 limes: 1 juiced, 1 sliced for garnish
  • Fresh cilantro, chopped for garnish
  • 1 sliced avocado, for garnish


  1. In crock pot, combine chopped onion, bell peppers, 1 jalapeño pepper, mushrooms, garlic, and spices.  
  2. Add broth and stir to distribute spices..
  3. Arrange chicken on top of vegetables in a single layer, and place lid on slow cooker or dutch oven. It’s okay if the broth doesn’t cover the chicken completely.
  4. If using a Crock-pot, cook 4–6 hours on high or until chicken is done and vegetables are tender. If using a dutch oven, put in oven on 300 for 2 hours, or simmer on stovetop on low.
  5. Once chicken comes to temp (165F), shred chicken in crock pot with two forks or (clean) scissors.
  6. Taste and adjust seasonings as desired.
  7. If using dutch oven, you can simmer on low on stovetop until ready to serve.
  8. Serve in bowls, and add 1-2 tablespoons of coconut milk per serving and stir. The coconut milk is the only fattening part of this recipe, so it can be skipped if needed. 1 tablespoon of coconut milk is about 25 calories, mostly from fat.
  9. Squeeze a lime wedge in each bowl, and garnish with chopped cilantro, sliced jalapeño, and sliced avocado .