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Tex-Mex · Soup
Chicken Tortilla Stew
Poached chicken, black beans, corn, salsa and torn corn tortillas simmer into a thick, lightly spiced stew. Sour cream and cilantro on top cool it down.
- YieldServes 5 (about 1 1/2 cups each)
- Hands-on25 min
- Total54 min
- Difficulty
Ingredients
Stew
- 450 gchicken breast, boneless, skinless
- 950 mlchicken broth, one 32 oz carton
- 1 tbspolive oil
- 1onion, medium, chopped (about 1/2 cup)
- 2 tspgarlic, finely chopped
- 360 mlsalsa, thick and chunky, 1 1/2 cups
- 150 gfrozen corn, about 1 cup
- 1 tbspchili powder
- 4corn tortillas, soft, 15 cm, cut into 2.5 cm pieces
- 411 gfire-roasted diced tomatoes with garlic, one 14.5 oz can, undrained
- 425 gblack beans, one 15 oz can, drained and rinsed
To serve
- 80 mlsour cream, gluten-free
- ¼ cupfresh cilantro, chopped
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