Zutaten für Tortilla Ranch Stew
- Onion
- Green Bell Pepper
- Red Bell Pepper
- 2 celery stalks, chopped
- Whole Kernel Corn
- Low Fat Cream Of Celery Soup
- 98% Fat Free Cream Of Chicken Soup
- 2 cups cooked chicken, shredded or diced
- 1 (10 ounce) can diced tomatoes and green chilies (Rotel)
- 2 cloves garlic, minced
- 1 tablespoon chili powder
- 1 cup water
- Corn Tortillas
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Zubereitung von Tortilla Ranch Stew
- Heat 1 tablespoon olive oil in a large nonstick skillet over medium heat. Add 1 medium onion (chopped), 1 bell pepper (chopped), 2 celery stalks (chopped), and 2 cloves garlic (minced). Sauté for 5-7 minutes, until softened.
- Stir in 1 (15 ounce) can corn, 1 (10.75 ounce) can condensed cream of mushroom soup, 1 (10.75 ounce) can condensed cream of chicken soup, 2 cups cooked chicken (shredded or diced), 1 (10 ounce) can diced tomatoes and green chilies (Rotel), 1 tablespoon chili powder, and 1 cup water. Bring to a simmer.
- Reduce heat to low and simmer for 20 minutes, or until heated through and flavors have melded. Stir occasionally.
- Ladle the stew into bowls. Serve immediately with 6-8 corn tortillas, warmed or lightly fried. Garnish with shredded cheese, sour cream, or chopped cilantro (optional).
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
26g
Fat
21g
Carbs
16g