I decided last week to split the travels and the recipes into two separate blog entries. Yesterday, you read (hopefully) about our recent travels to Versailles. Today, I give you a great go-to recipe.
Crockpot Chicken Tortilla Stew
Adapted from somewhere - just cannot remember!
I call this a stew but you can also make it a soup. Actually, it is incredibly versatile. If you want it thicker, add less chicken broth and more chicken. If you want more of a soup consistency, then use more chicken broth.
1 cup of chopped onions
1 can of Rotel tomatoes
1 can black beans, drained
1 can enchilada sauce (I used mild)
2 cloves garlic, minced
10 oz frozen corn
2 chicken breasts
4 cups of chicken broth (less if you want a thicker consistency)
1 tsp cumin
1 tsp chili powder
Salt and pepper to taste
Shredded cheddar cheese
Here is how easy it is:
The night before you want to serve this, chopped the garlic and onions, place in a container and put in the refrigerator.
The next morning, put all of the ingredients in a crockpot. Stir. Cover and cook on low for eight hours.
When ready, take off lid and shred the chicken. It should fall apart quite easily using two forks and I do not even take it out of the crockpot. I do make sure that it is finely shredded.
I have two serving suggestions but I am sure you can come up with many more.
Serving Suggestion #1:
Place tortilla chips in bottom of a bowl. Sprinkle grated cheese on top. Ladle soup on the top and garnish with sour cream and avocado. This works really well when the finished product has a more soup consistency. However, Dear Daughter also likes this serving suggestion when the stew is thicker. She calls it Sloppy Nachos and adds an additional garnish...shredded iceberg lettuce.
Serving Suggestion #2:
If you have a thicker consistency, make burritos!
Once you make this, send other serving suggestions!
Happy Cinco de Mayo!