Slow Cooked Chicken Tortilla Stew
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
3 cups cooked, shredded chicken breast3 cups, soaked garbanzo beans6 cups chicken broth1 can diced tomatoes1/2 large red onion, roughly chopped5 garlic cloves, smashed1 tsp dried oregano1 tsp cumin2 tsp saltstems of 1 bunch of cilantro (optional)2 dried ancho chili's de-seeded and de-veined1 dried guajillo chili, de-seeded and de-veined
In a five quart crockpot, add the chicken, garbanzo beans, chicken broth, tomatoes, onion, garlic and spices; mix throughly. Place the cilantro stems (if using) and chilies on top. Cover and cook on low for eight hours. After 8 hours, remove the cilantro stems and discard. Remove the chilies and place in a blender with 1 cup of the stew's broth. Blend the chilies with the broth to a puree. Add the puree back to the crockpot and mix through. Season with salt to taste.
Garnish with shredded cheddar, cilantro, diced avocado, crushed tortilla chips and a splash of lemon juice (no garnish included in nutrition info)
Serving Size: 5 servings
Garnish with shredded cheddar, cilantro, diced avocado, crushed tortilla chips and a splash of lemon juice (no garnish included in nutrition info)
Serving Size: 5 servings
Nutritional Info Amount Per Serving
- Calories: 315.5
- Total Fat: 3.8 g
- Cholesterol: 49.2 mg
- Sodium: 2,120.6 mg
- Total Carbs: 41.3 g
- Dietary Fiber: 8.7 g
- Protein: 28.0 g
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