Fabulously rich, satisfying, and packed full of flavor and all kinds of good-for-you stuff!
Ingredients
2 large Chicken Breasts
3-4 cups Chicken Broth
2 Tbsp Extra Virgin Olive Oil
2 cups diced Sweet Onion
2 ribs of Celery, sliced
2 medium Carrots, sliced
2 Yukon Gold Potatoes, diced
4 oz chopped Hatch Green Chiles (or any canned green chile)
1 Tbsp roasted Garlic (or 2 fresh cloves, minced)
½ tsp Cumin powder
¼ teaspoon fresh cracked Black Pepper
1 whole Bayleaf
14.5 oz diced No Salt Added Tomatoes
8 oz Rotel Zesty Tomato and Green Chile Sauce (or an 8 oz can of El Pato Sauce)
4-6 Corn Tortillas
1 cup Monterrey Jack Cheese, grated
Instructions
Boil chicken breast in chicken broth. I had some homemade stock, so I used that. When thoroughly cooked, remove chicken from pot and shred. Do not discard broth. Set chicken and broth aside.
Saute onion, celery and carrots in oil until onions are translucent. If you are not using roasted garlic, add the fresh minced garlic to the saute pan for 2 minutes. Add these to your chicken broth.
Add chicken, potatoes, chiles, roasted garlic, cumin, pepper, bay leaf, tomatoes, and Rotel or El Pato sauce to the soup pot. Salt to taste. Cook for 45 minutes.
To make the Cheese Crisps, turn on the broiler in your oven. With a piece of parchment paper on a cookie sheet, lay the tortillas flat and broil until light brown. Turn the tortillas over, sprinkle with cheese, and broil until the cheese is melted and the tortillas are golden brown. Keep a close eye on the tortillas while broiling.
Cut Cheese Crisps into quarters and serve with the Southwestern Chicken Tortilla Stew. Garnish the soup with a little more cheese, sour cream and avocados, if desired. We used 0% fat Greek Yogurt. Makes it wonderfully rich without adding many calories!
Recipe by Thru the Bugs on My Windshield at https://www.thruthebugsonmywindshield.com/2012/02/13/southwestern-chicken-tortilla-stew-secret-recipe-club/