Chicken Tortilla Stew

This creamy Chicken Tortilla Stew is loaded with South of the Border flavors and packs a spicy punch! Crunch up fresh tortilla chips as a delicious topping.


9 servings


4 to 5 cooked, boneless, skinless chicken breast halves or 1 rotisserie
chicken, shredded (about 6 cups)
3 (14 fluid ounce) cans reduced sodium chicken broth
2 (10 ounce) cans mild red or green chili enchilada sauce
1 (12 fluid ounce) 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.

Estimated Time

Preparation Time: 15 minutes
Cook Time: 20 minutes

Additional Information

Feed your family twice-but only cook once! This recipe is already doubled. Just serve your family half and freeze the rest. Thaw in refrigerator and reheat in microwave or on stovetop.

Different brands of enchilada sauce may have different heat levels. A hotter enchilada sauce can be used if a spicier stew is desired.

Nutritional Information

Amount per serving: Calories: 310, Calories from Fat: 60, Total Fat: 7 g, Saturated Fat: 2.5 g, Cholesterol: 45 mg, Sodium: 750 mg, Carbohydrates: 40 g, Dietary Fiber: 3 g, Sugars: 9 g, Protein: 20 g

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