Chicken Tortilla Stew

Level: Easy
Prep Time: 15 min
Cook Time: 20 min
Cooling Time:
Yields: 9 servings

Description

This creamy Chicken Tortilla Stew is loaded with South of the Border flavors and packs a spicy punch! Crunch up fresh tortilla chips as a delicious topping.

Feed your family twice-but only cook once! This recipe is already doubled. Just serve your family half and freeze the rest.

Ingredients

  • 4 to 5 cooked, boneless, skinless chicken breast halves or 1 rotisserie chicken, shredded (about 6 cups)
  • 3 cans (14 fl. oz. each) reduced sodium chicken broth
  • 2 cans (10 oz. each) mild red or green chili enchilada sauce
  • 1 can (12 fl. oz.) NESTLÉ® CARNATION® 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
  • Fresh cilantro leaves, sliced green onions (optional)

Directions

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.

TIPS:
• Different brands of enchilada sauce may have different heat levels. A hotter enchilada sauce can be used if a spicier stew is desired.
• Freeze half the stew for another meal. Thaw in refrigerator and reheat in microwave or on stovetop.

Best tortilla stew recipe!!!

by C. Cinthia , Triangle, Va on Mar. 2014

I used my own enchilada sauce recipe instead of the canned sauced... simple delicious!!! :)

Chicken Tortilla Stew

by E. Eileen , on Nov. 2009

This is a wonderful stew for a cold day.If you don't want it thick just add more broth.You can also make it as spicey as you want.I also put shredded cheese on top

Yummy!

by B. Bonnie , CA on Oct. 2009

Great recipe for the fall colder days. Very easy to make but I added a small can of diced green chiles to the recipe.

Chicken Tortilla Stew very nice

by C. Christine , Eagle River, AK on Jul. 2009

I didn't want the rice in the receipe so I cut the liquids by 1/2 and it turned out fine. I can see that it would take on different flavors with different sauces.

So Good!

by a. amy , Woodbridge, VA on Feb. 2009

I've made this soup a few times since finding it and it was a huge hit everytime! I take the leftovers and put them in individual size containers then freeze them so my husband can take them to work as lunch on colder days. He loves it! We like to put the lime flavored tortilla chips in it...so good!

Chicken Tortilla Stew

by R. ROBERT , Valley Village, CA on Feb. 2009

Very tasty. Easy and quick to make.

Amazing

by C. Carrie , Arizona on Feb. 2009

Awesome recipe! Made it with 2-28 oz cans of green enchilada sauce. Added 2 cans of corn, 2 cans of black beans and 2 cans of green chilis...so good! The rotisserie chicken made it quick and easy to make. My husband and I will definately be making this again!

THE BEST CHICKEN STEW EVER

by R. ROBERT , FONTANA, CA on Jan. 2009

I'VE MADE THIS STEW MANY TIMES SINCE I FOUND IT ON THIS WEBSITE. I'VE ALSO TWEAKED THE RECIPE BY USING 2- 29 OZ. CANS OF GREEN ENCHILADA SAUCE. I ALSO SERVE IT WITH A HEAPING TABLESPOON OF SOUR CREAM, WHICH MAKES IT CREAMERY. I TOOK A POT OF IT TO WORK AND IT WAS A HUGE HIT. THIS IS A GREAT STEW FOR COLD NIGHTS BECAUSE IT TRULY WARMS YOU UP.

Easy recipe

by R. Rebecca , Roanoke, TX on Jan. 2009

It was delicious all four children ate it. I will make this again.

Chicken Stew

by A. Ashley , Milton, FL on Nov. 2008

This stew was a big hit with my family. My toddler refused to even touch it. But other than her everyone liked it. I like that half of it can be frozen for another day. It saves me time.