Mexican Chicken and Tomatillo Stew
Description
Zesty chicken stew simmered with tangy tomatillos, peppers, and spices for bright, fresh flavors.
Ingredients
- crispy tortilla strips:
- 3 (12 inch) flour tortillas
- 1 tablespoon vegetable oil
- chicken and tomatillo stew: 3 tablespoons olive oil
- 1 1/2 cups peeled and diced sweet potatoes
- 1 cup chopped celery 3/4 cup chopped onion
- 1 tablespoon finely minced garlic 1 tablespoon cumin
- 5 cups lower sodium chicken broth
- 2 1/2 cups shredded or chopped cooked chicken
- 2 cups diced tomatillos
- 2 fully ripened avocados from mexico, halved, pitted and diced 1/2 cup chopped cilantro ground black pepper to taste
Directions
- For Crispy Tortilla Strips: Heat oven to 350 degrees F. Cut 3 (12- inch) flour tortillas into 3/8-inch strips; cut strips into 2 inch pieces and toss with 1 tablespoon oil. Spread out on rimmed baking sheet; bake until crisp, about 7 minutes, tossing occasionally. Yields 8 servings (about 3 cups).
- In large saucepan, heat oil. Add sweet potatoes, celery, onion, garlic and cumin; cook and stir for 5 minutes. Add broth, chicken and tomatillos; bring to boil; reduce heat and simmer for 10 minutes.
- Just before ready to serve, stir in 1 cup of the tortilla strips along with the Avocado and cilantro. Season with pepper, if desired.
- Serve in bowls topped with remaining 2 cups tortilla strips and sour cream, if desired.
