Chicken Tortilla Stew
Ingredients
- 4 to 5 cooked, boneless, skinless chicken breast halves shredded (about 6 cups)
- 3 cans (14 fl. oz. each) reduced sodium chicken broth
- 2 cans (10 oz. each) mild red or green chili enchilada sauce
- 1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
- 2 cups 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)
Directions
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.
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