Mexican Stew Recipe

This recipe is a wonderful combination of hearty and filling Mexican soup and stew and offers a little variation of the original version. It is a go-to one-pot meal.

Yield: 6 servings

Total Time Taken: 2 hours and 10 minutes


3 cups shredded carrots

1 head celery, chopped

Half of cabbage head, shredded

2 medium-sized zucchini, stemmed and chopped

2 medium-sized sweet onion, peeled and diced

4 medium-sized tomatoes, diced

2 jalapeno peppers, seeded and chopped

3 teaspoons minced garlic

Salt – 1 ½ teaspoon

Ground black pepper – ½ teaspoon

1 tablespoon red chili powder

1 tablespoon ground cumin

2 tablespoons tomato paste

1 cup chopped cilantro

1 tablespoon olive oil

32 ounces vegetable broth

½ cup chopped cilantro

6 tablespoons sour cream


  1. In an 8-quarts slow cooker, place all the ingredients in the order listed except cilantro and sour cream. Then pour in enough water, 1-2 cups, to fill the pot.
  2. Cover the slow cooker, plug in and cook on low heat setting for 2 hours.
  3. Garnish with cilantro, top with sour cream and serve.

Nutritional Information Per Serving: 106 Cal, 16.6 g total fat (1.5 g sat. fat), 0 mg chol., 989 mg sodium, 6.7 g carb., 3.6 g fiber, 4.5 g protein.

Mexican Stew

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