Chicken Tortilla Stew
Yes, I know. Another spicy soup recipe. There are probably a million recipes for Chicken Tortilla Soup/Stew, but this one caught my eye because uses rice, enchilada sauce, evaporated milk, and suggested that I use shredded rotisserie chicken. I’d never bought a rotisserie chicken before, and now I am kicking myself for not doing it sooner. They’re delicious, already cooked and seasoned, and useful for making homemade chicken stock. I’ve always wanted to do that.
Steve and I loved this. Our baby did, too.
Submitted by a lady on the Nestle Very Best Baking website.
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
Fresh cilantro leaves, sliced green onions (optional)
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.
1. I halved this recipe, and it turned out fine.
2. I used fat free evaporated milk and wild rice. If you use wild or brown rice, let it simmer for 5-10 minutes longer.