If you’re a fan of food with a southwestern type of flavor, then you’re sure to love this hearty chicken tortilla stew. Not only is it simple to make (it’s done in the crock pot), it’s fairly healthy too. Keep reading to find out how to make this delicious chicken tortilla stew in your slow cooker.
This recipe makes about six servings. Here are the ingredients you’ll need:
- 2 chicken breasts
- 2 cups chicken stock
- 1 can black beans
- 5 white corn tortillas, cut into strips
- 1 red bell pepper, chopped
- 1 orange bell pepper, chopped
- 1 small yellow onion, chopped
- 1 1/2 cups of sweet corn
- 1 tomato, chopped
- 1/4 cup fresh cilantro, chopped
- 1 tablespoon adobo seasoning
- 1 teaspoon salt
- 1 teaspoon pepper
- 1/2 teaspoon curry
- 1/2 teaspoon chile power
- 1/4 teaspoon hot red pepper powder
- 1 bay leaf
For the garnish:
- 1 Avocado, chopped
- Cheddar cheese, grated
- Fresh cilantro
Begin by chopping everything as noted in the ingredients list above. Place the chicken breasts on the bottom of the slow cooker, and add the rest of the ingredients except for the tortilla strips and the garnish. Turn the crock pot on high and cook for four hours.
Remove the chicken breasts temporarily from the crock pot and place them on a cutting board. Use two forks to shred the chicken, then place it back in the crock pot.
Now add the tortilla strips and stir everything up. The chicken should no longer be pink at this point… if it still was when you shredded it, keep the crock pot on high until the chicken is thoroughly cooked.
At this point, it is time to give the stew a taste, and then season it accordingly. Feel free to add additional red pepper if you’re a fan of spicy food.
Garnish with avocado, cilantro and shredded cheddar cheese and enjoy!
The great thing about this recipe is that it is very forgiving… if you have other types of beans or vegetables in your fridge that you’d like to substitute, go for it!