Ingredients for 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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How to Make 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
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60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Main Dish Poultry Vegetables American Southwestern United States Easy Beginner Cook Holiday Event Winter Chicken Crock Pot Slow Cooker Stove Top Dietary Spicy One Dish Meal New Years Seasonal Comfort Food Meat Onions Peppers Brunch Superbowl Taste Mood Equipment Presentation Served Hot
