Mexican

Slow Cooked Chicken Tortilla Stew takes 10 minutes to prepare.

Slow Cooked Chicken Tortilla Stew takes 490 minutes to cook.

Slow Cooked Chicken Tortilla Stew makes 5 servings.

The ingredients for Slow Cooked Chicken Tortilla Stew are:

3 cups cooked, shredded chicken breast
3 cups, soaked garbanzo beans
6 cups chicken broth
1 can diced tomatoes
1/2 large red onion, roughly chopped
5 garlic cloves, smashed
1 tsp dried oregano
1 tsp cumin
2 tsp salt
stems of 1 bunch of cilantro (optional)
2 dried ancho chili's de-seeded and de-veined
1 dried guajillo chili, de-seeded and de-veined

Here is how you make Slow Cooked Chicken Tortilla Stew:

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

The nutritional information for Slow Cooked Chicken Tortilla Stew is:

• Servings Per Recipe: 5
• 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

Slow Cooked Chicken Tortilla Stew is Mexican cuisine.