Discover Your Creative Kitchen AI Companion
Let our assistant inspire your next meal!
Simply provide a recipe idea or the ingredients you have, and ScrummyChef will instantly come up with a new recipe just for you.

Chicken Tortilla Stew

5.0
Save
Rate
Tap to rate
PREP TIME
15 min
COOKING TIME
40 min
TOTAL TIME
55 min
SERVINGS
6 servings
Lunch Dinner
Chicken Tortilla Stew
Ingredients
  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 1 tablespoon minced garlic
  • 2 (14 ounce) cans chicken broth
  • 1 (10.75 ounce) can condensed Cheddar cheese soup
  • 1 cup picante sauce
  • 2 teaspoons chili powder
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 1 teaspoon dried cilantro
  • 1/4 teaspoon ground white pepper
  • 1 bay leaf
  • 1 pound cooked chicken, shredded
  • 2/3 cup drained and rinsed canned corn
  • 1/2 cup half-and-half
  • 1/4 cup tortilla strips
Instructions
1
Heat a generous amount of olive oil in a substantial saucepan over a moderate heat setting; stir the finely chopped onion and minced garlic into the hot oil. Continue to cook until the onion has lost its rawness and turned a pale, glassy appearance, approximately 5 minutes.
2
Introduce the chicken broth, canned condensed soup, spicy picante sauce, a blend of spices including chili powder, oregano, cumin, chopped cilantro, white pepper, and a bay leaf; bring the mixture to a rolling boil. Add diced chicken, frozen corn kernels, and half-and-half; mix everything together thoroughly. Cover the saucepan and let it simmer gently for 30 minutes.
3
Carefully transfer a portion of the hot soup into individual serving bowls; top with crispy tortilla strips.