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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Heat oil over medium heat. Add onion and cook for 3–4 minutes until soft.
Add garlic and cook for 30 seconds until fragrant.
Stir in cumin, chili powder, smoked paprika, oregano, salt, and pepper. Cook for 30–45 seconds until aromatic.
Add shredded chicken, Rotel, black beans, corn, and chicken broth. Bring to a gentle simmer.
Whisk masa harina with ¼ cup warm broth until smooth. Stir into the pot and simmer for 5–7 minutes until thickened.
Lower heat. Stir in heavy cream, sour cream, and cheese until smooth. Simmer for 3–5 minutes. Do not boil.
Taste and adjust salt to your preference.
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Use rotisserie chicken for a quick and easy option.
Masa harina adds authentic flavor and texture, but cornstarch is a good substitute if unavailable.
Serve with crushed tortilla chips, lime wedges, cilantro, shredded cheese, and optional crema for added texture and brightness.
Can I use cornstarch instead of masa harina?
Yes, mix 1½ tbsp cornstarch with 2 tbsp water as a substitute.
Can I make this stew ahead of time?
Yes, you can prepare the stew and refrigerate it. Reheat gently and add the creamy ingredients before serving.
What type of cheese works best?
Monterey Jack or pepper jack cheese melts well and adds great flavor.
Can I use frozen corn instead of canned?
Yes, thaw the frozen corn before adding it to the stew.
How do I make it spicier?
Use Rotel with green chilies or add extra chili powder or cayenne pepper.
