Friday, May 3, 2013

Crockpot Chicken Tortilla Stew

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

Tortilla chips
Shredded cheddar cheese
Sour Cream
Chopped avocado

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!

No comments:

Post a Comment