Sunday, January 11, 2009

Chicken Tortilla Stew

Note:    I can't help it.   I am cold and the only thing that sounds good is warm, wonderful stew!   Could there be a weight loss program that involves soups and stews?

Chicken Tortilla Stew

1 rotisserie chicken, shredded (about 6 cups) or 4 to 5 cooked, boneless, skinless chicken breast halves
3 14-oz cans reduced sodium chicken broth
2 10-oz cans mild red or green chili enchilada sauce
1 12-oz can evaporated milk
2 cups matchstick or shredded carrots
1 cup uncooked long or medium grain rice
1 1/2 teaspoons ground cumin
2 cups frozen whole-kernel corn, thawed
1 1/2 cups broken tortilla chips

Combine broth, enchilada sauce, evaporated milk, carrots, rice and cumin in large saucepan. Cook over medium-high heat until mixture begins to simmer. Reduce heat to medium-low. Simmer for 15 to 20 minutes, stirring occasionally, until rice is tender. Add chicken and corn; stir well.

Spoon into serving bowls; top each serving with tortilla chips, cilantro leaves and green onions, if desired. Makes about 6-8 servings.


From the Doghouse said...

That sounds good right now.

Deanna said...

I liked this recipe because it was a little different than other chicken tortilla recipes I have had.