Sunday, September 9, 2012

Tortilla Stew

If you like Taco Soup, you'll love this. It has a similar flavor but is thick and hearty and feels more substantial. My kids are not real soup fans. but they like this one. Maybe because it's not real soupy? For more kids friendly meals, check out 30 Family Favorite Recipes.

Savory chicken in a thick, slightly spicy stew, and garnished with tortillas, cheese, and cilantro, this dish is perfect for a cold winter night. 

The recipe is easy to double and freezes well. Portion out the soup to freeze before you add the tortillas. Package the tortillas separately in a Ziploc bag and add to the soup after reheating.

Tortilla Stew

2 qt chicken broth*
¼ c taco seasoning
1 c shredded chicken*
1 can corn
1 can black beans, drained and rinsed
1 can Piquinto beans (small pink beans in a mild sauce) or any other variety
1 pt salsa
1 c flour mixed with 1 ½ c water
1 can black olives. Sliced
3 tortillas, cut or torn into 1-inch squares (I prefer flour, but corn is good, too)
Grated cheddar cheese to garnish
Cilantro, chopped (optional – but really, really good)

Combine broth, taco seasoning, chicken, corn, beans, and salsa. Bring to a boil. Stir in flour mixture to thicken like a stew. Add olives and stir.
If serving everything, then add tortilla pieces and stir as well. If there will be leftovers, offer tortillas as a topping. This keeps them from becoming a soggy mess the next day. Garnish with cheddar cheese and cilantro if desired.

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