So, last night I made a huge pot of Chicken Tortilla Stew. It’s a rich, creamy, and filling stew that is NOT for anyone on a diet! It’s great right off the stove, but so much better the next day!
And it’s also somewhat versatile in that you can use whatever vegetables you prefer, or no vegetables at all.
- 4 boneless, skinless chicken breasts
- 20 large or 40 small flour tortillas
- 2 cans evaporated milk
- 2 sticks of butter
- 20 chicken bullion cubes (or enough chicken soup base to make 16 cups)
- 16 cups of water
- Wondra flour
- two bags of frozen vegetables of your choice (I use corn, usually)
- salt and pepper to taste
- Cook the chicken breast however you want! Broiled, baked, grilled, boiled. Doesn’t matter as long as it is thoroughly cooked and cut up into bite-sized pieces and not heavily seasoned.
- In a very large pot, combine the water and the chicken bullion/soup base and bring it to a boil.
- As the water is heating, spread Wondra flour onto each of the tortillas. Then stack the tortillas and cut into strips about 1/2 inch by 2 inches.
- Once your water/bullion is boiling, add your chicken, 2 sticks of butter, frozen vegetables, and evaporated milk. Bring back to a boil, mixing as needed to keep solids off the bottom of the pot.
- Once boiling again, add all of the tortilla strips, and stir. Turn down the heat and simmer until the broth has thickened. You might need more Wondra in the mix in order to thicken it.
- It’s done once the broth is thick like a chowder.
If you would rather have a soup, don’t add the Wondra. The tortillas will soak up much of the broth, and some of the pieces will even dissolve into the mix, so it will thicken, but will be thinner without the flour.
Give it a try! You’ll love it!