Chicken Tortilla Stew

Chicken Tortilla Stew
Makes:
9
servings
Prep Time:
15
minutes
Total Time:
35
minutes
based on 123 reviews
24

Dietary Considerations:

Low Calorie
This creamy Chicken Tortilla Stew is loaded with South of the Border flavors and packs a spicy punch! Crunch up fresh tortilla chips as a delicious topping.

Feed your family twice-but only cook once! This recipe is already doubled. Just serve your family half and freeze the rest.

In this recipe:

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Ingredients:

  • 4 to 5 cooked, boneless, skinless chicken breast halves or 1 rotisserie chicken, shredded (about 6 cups)
  • 3 cans (14 fl. oz. each) reduced sodium chicken broth
  • 2 cans (10 oz. each) mild red or green chili enchilada sauce
  • 1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
  • 2 cups matchstick or shredded carrots
  • 1 cup uncooked long or medium grain rice
  • 1 1/2 teaspoons ground cumin
  • 2 cups frozen whole-kernel corn, thawed
  • 1 1/2 cups broken tortilla chips
  • Fresh cilantro leaves, sliced green onions (optional)

Directions:

COMBINE broth, enchilada sauce, evaporated milk, carrots, rice and cumin in large saucepan. Cook over medium-high heat until mixture begins to simmer. Reduce heat to medium-low. Simmer for 15 to 20 minutes, stirring occasionally, until rice is tender. Add chicken and corn; stir well.

SPOON into serving bowls; top each serving with tortilla chips, cilantro leaves and green onions, if desired.

TIPS:
• Different brands of enchilada sauce may have different heat levels. A hotter enchilada sauce can be used if a spicier stew is desired.
• Freeze half the stew for another meal. Thaw in refrigerator and reheat in microwave or on stovetop.


Reviews:

Review This Recipe

Chicken Stew

 Star(s)

Ashley James from Milton, FL

This stew was a big hit with my family. My toddler refused to even touch it. But other than her everyone liked it. I like that half of it can be frozen for another day. It saves me time.

Read More Reviews

Review This Recipe
  •  Star(s)

    Best tortilla stew recipe!!!

    Cinthia J from Triangle, Va

    I used my own enchilada sauce recipe instead of the canned sauced... simple delicious!!! :)

  •  Star(s)

    Chicken Tortilla Stew

    Eileen Koenig from

    This is a wonderful stew for a cold day.If you don't want it thick just add more broth.You can also make it as spicey as you want.I also put shredded cheese on top

  •  Star(s)

    Yummy!

    Bonnie Provost from CA

    Great recipe for the fall colder days. Very easy to make but I added a small can of diced green chiles to the recipe.

  •  Star(s)

    Chicken Tortilla Stew very nice

    Christine Hanson from Eagle River, AK

    I didn't want the rice in the receipe so I cut the liquids by 1/2 and it turned out fine. I can see that it would take on different flavors with different sauces.

  •  Star(s)

    So Good!

    amy Bovee from Woodbridge, VA

    I've made this soup a few times since finding it and it was a huge hit everytime! I take the leftovers and put them in individual size containers then freeze them so my husband can take them to work as lunch on colder days. He loves it! We like to put the lime flavored tortilla chips in it...so good!

  •  Star(s)

    Chicken Tortilla Stew

    ROBERT MCLELLAN from Valley Village, CA

    Very tasty. Easy and quick to make.

  •  Star(s)

    Amazing

    Carrie Chapman from Arizona

    Awesome recipe! Made it with 2-28 oz cans of green enchilada sauce. Added 2 cans of corn, 2 cans of black beans and 2 cans of green chilis...so good! The rotisserie chicken made it quick and easy to make. My husband and I will definately be making this again!

  •  Star(s)

    THE BEST CHICKEN STEW EVER

    ROBERT ESPINOZA from FONTANA, CA

    I'VE MADE THIS STEW MANY TIMES SINCE I FOUND IT ON THIS WEBSITE. I'VE ALSO TWEAKED THE RECIPE BY USING 2- 29 OZ. CANS OF GREEN ENCHILADA SAUCE. I ALSO SERVE IT WITH A HEAPING TABLESPOON OF SOUR CREAM, WHICH MAKES IT CREAMERY. I TOOK A POT OF IT TO WORK AND IT WAS A HUGE HIT. THIS IS A GREAT STEW FOR COLD NIGHTS BECAUSE IT TRULY WARMS YOU UP.

  •  Star(s)

    Easy recipe

    Rebecca Najera from Roanoke, TX

    It was delicious all four children ate it. I will make this again.

  •  Star(s)

    Chicken Stew

    Ashley James from Milton, FL

    This stew was a big hit with my family. My toddler refused to even touch it. But other than her everyone liked it. I like that half of it can be frozen for another day. It saves me time.

  •  Star(s)

    mexican stew

    Connie Wilkinson from Wakonda, SD

    We cook for a church group on Saturday nights and I was looking for a mexican flavor soup to have with the refried beans, rice and Burritos we were having for those who did not like burritos and this was a hit not a drop left over at all! I have been asked to put this soup in our regular ration of soups or stews it is very thick and yummy

  •  Star(s)

    Woderful, My family Raved

    Jannette Compton from HEWITT, TX

    Made this as I received the carnation cookbook and we are trying one new recipe a week to change things up a bit. I used my homemade enchilada sauce. We served it in sourdough bread bowls, it was warm, delicious and satisfying. Even my picky eater loved it!

  •  Star(s)

    chicken tortilla stew

    elaine hilton from Little Falls, NJ

    Delicious! Warm and very satisfying. Great with warm bread! Make and enjoy some today!

  •  Star(s)

    Excellent Meal

    Jennifer Greer from Anderson, IN

    This was a hit with the family. When I put the bowls out on the table a topped it off with shredded Mexican cheese and WOW it was wonderful. My four year old son ate 3 bowls of it.

  •  Star(s)

    Simple & Great

    Heather Thompson from ENGLEWOOD, CO

    Not only is this receipe quick & easy, it's so good. I was surprised it tasted so yummy and I made it!

  •  Star(s)

    Quick and Delicious

    Patricia Bove from

    I saw this recipe and had to try it...the whole family enjoyed it. Have made it 3x and frozen the leftovers each time...takes great when reheated. I used brown rice and low fat evaporated milk with Baked Tostitos crumbled on top.

  •  Star(s)

    chicken tortilla stew

    Merissa Hatcher from LOUISVILLE, KY

    Easy to make and extra spicy the second time we ate it. The only real drawback was the high sodium in the enchilada sauce. Very good nonetheless.

  •  Star(s)

    awesome new stew

    June Evans from ALBANY, OR

    This recipe was so different I just had to try it. And my family loved it, I will make this again often. Simple and very tasty.

  •  Star(s)

    Delicious

    nancy gicas from SLIDELL, LA

    This was delicious. My family loved this stew. You could taste all the different flavors in every bite. It's a keeper. Will make this again

  •  Star(s)

    Outstanding Recipe

    S E from SAN RAMON, CA

    The family loved this dish. Highly recommended!!

  •  Star(s)

    Easy as can be

    Connie Loretta from HOUSE SPRINGS, MO

    I was quite surprised. Everything I needed for this reciep was in my cabinet

  •  Star(s)

    Great flavor

    Lynn Taylor from Romulus, NY

    Everyone loved this and so easy to make. Will make it again when the whole family comes. Add extra canned chilis for more flavor.

  •  Star(s)

    Wonderful!

    Donna Locklin from BELTON, TX

    The stew was very thick the first time I made it, and I wanted more broth to the stew. So I add 2 extra cans of chicken broth and 1 extra can of enchilada sauce the next time I made it, so there would be more of a liquid base to it. My family loves it.

  •  Star(s)

    Quick & Easy Chicken Tortilla Stew

    SAUNDRA Wren from PENDLETON, IN

    I made this stew for dinner last night and it was quite good. I added a few extra ingredients including green chiles and roasted red peppers. Great weeknight meal because it's so easy. I'll definitely make again!

  •  Star(s)

    Chicken Tortilla Stew

    Beth Ross from CAMPOBELLO, SC

    I made this for a church function and it got a lot of complements. I cooked it in my crock pot while I was at church. It did fine.

  •  Star(s)

    yum

    lauren murray from BRADFORD, PA

    My husband and son liked this a lot. I just love that I can make a large batch and freeze some of it for future meals.

  •  Star(s)

    Was great!

    Christi Schmitt from LAKE LINDEN, MI

    I made this and it was excellent. I followed the recipe except I used a healthier brown grained rice, which I didn't realize took an extra 30 minutes to cook. I also added some black beans in for more protein/flavor. I topped it with some shredded cheddar as well as the tortilla chips. Everyone loved it, it was very filling, and we had leftovers for a few more meals!

  •  Star(s)

    Love it

    Becky Reyes from EULESS, TX

    Had tons of chicken tortilla soups at restaurants. This doesnt compare. Its a THOUSAND TIMES BETTER.

  •  Star(s)

    Easy and yummy

    Shannon Davis from HOLLY SPRINGS, NC

    Everything you need to make this recipe you already have - just put it together!

  •  Star(s)

    Love it

    Meredith Davis from LAS VEGAS, NV

    Heartier than tortilla soup... Makes a good meal. not too heavy, not too light

  •  Star(s)

    Excellent

    shari weiner from north olmsted, OH

    Even my finicky 4-year old ate this! I served this with a crisp salad topped with avocado slices and cumin viniagrette. Great meal and freezes very well.

  •  Star(s)

    excellent and tasty

    Nora Hampton from SPENCERPORT, NY

    My adult sons loved this and ask for it when they come to visit. Easy, tasty and just enough spice to have some zip.

  •  Star(s)

    South of the Border Delicious

    KAREN JONES from WILTON, CA

    The flavor of this stew is fantastic. All of the ingredients come together to give a burst of wonderful flavors to your taste buds. It warms the soul.

  •  Star(s)

    Chicken Tortilla Stew

    Annette Ceravolo from HOOVER, AL

    My daughter ate this at a friends house and asked for the recipe. She told me that it was delicious. I read over the recipe and it was this one. I decided to try it. I can see why my daughter loved it soooo much. The entire family loved it also.

  •  Star(s)

    Extremely easy!!!

    Reyna MacMillan from PEORIA, IL

    Made this stew for "Teacher Appreciation" at my daughter's school -- and it was a huge success!!! There was no soup left. Luckily I made a double batch and we had it for dinner...very yummy!!! The best thing about this recipe...it is so easy and dummy proof!

  •  Star(s)

    Chicken Tortilla Soup

    Kate Hoppe from POWELL, WY

    This was really good. I added brown and wild rice to it because I like those better.

  •  Star(s)

    Wonderful!!!

    Sydney Szumski from JOLIET, IL

    Such great flavor for something very simple to put together, especially when using the rotisserie chicken, which can be picked up at the grocery store on the way home. Fantastic!

  •  Star(s)

    Great for cold weather

    Kim Cleaves from MONTICELLO, MN

    You can't pick a better dinner for a really cold winter's night! Easy to make

  •  Star(s)

    Great Church Pot Luck Item

    lee swann from IRVING, TX

    Took this to a church Pot Luck luncheon. What a fabulous hit..was asked several times for receipe..but I did alter it with tortilla chips and sour cream on top..Fantastic!

  •  Star(s)

    Chicken Tortilla Stew

    LC CARR from SAND SPRINGS, OK

    so easy and tasty

  •  Star(s)

    Delicious!

    Julie Tulla from SPRINGFIELD, MO

    I'm not a pro at cooking but my stew came out exactly like the picture and was DELICIOUS! Make sure you use quick cooking rice, I bought the wrong kind and it took forever! Still yummy though!

  •  Star(s)

    Patti

    PATTI CURFMAN from STAYTON, OR

    This was so easy and really great for putting up those one portion sizes for the elderly and college students on our family. I make a big batch then portion the rest for others. Thanks for the great recipies and keep them coming. Just a few click on the internet and I have many recipes at my fingertips.

  •  Star(s)

    Recipe has a little kick to it

    Cynthia Rayniak from LAKE VILLA, IL

    My husband liked this recipe but that it had a little too much spice. I didn't even use all the cumin it called for. I will make it again though.

  •  Star(s)

    Tasty

    Kay Childs from Minnetonka, MN

    mexican food is a favorite here. I added a can of drained black beans, 1/2 an onion and used green enchilada sauce instead of red. Very good as leftovers too.

  •  Star(s)

    Cindy in Black and White

    Cindy Rivera from SOCORRO, NM

    It was so good. But I put a little more salt

  •  Star(s)

    Creamy and Crunchy Stew

    Jeanne Miro from WAKEFIELD, RI

    Family loved it when I made for a get-together. I have also cut the receipe in half and substitued 1 c. red kidney beans for corn and mixed 1/2 c. salsa and 1/4 c. taco sauce instead of using enchilada sauce. Great and satisfying either way!

  •  Star(s)

    made it for a friend & my family too

    Joyce Sullivan from PRESQUE ISLE, ME

    I made this (doubled it even though it says its doubled already) for my friend who just had a baby as well as for my family...it was great! Very yummy. I used salsa instead of enchilada sauce.

  •  Star(s)

    So Yummy!

    AnnMarie Adcock from HENDERSON, NC

    This soup was the best. Even my picky 5 year old ate every drop and asked for more!

  •  Star(s)

    So good I had to share!

    RIKKI LAZENBY from BLAINE, WA

    I have made this recipe 5 times and love it! My husband took leftovers to work and someone asked what it was and when he started telling them they were like "oh you need your wife to send that to me!" We have enjoyed the green chile the best and we top ours with avacado, onions and cheese. YUMMY

  •  Star(s)

    Very Good

    Brandy Perona from BRAIDWOOD, IL

    I really liked this, as well as my husband. It was easy to make. I used leftover Thanksgiving turkey instead of chicken.

Nutrition Facts

Serving Size: 1/9 of recipe

Servings Per Recipe:

  • Calories: 310
  • Calories from Fat: 60
  • Total Fat: 7g (11% of DV)
  • Saturated Fat: 2.5g (13% of DV)
  • Cholesterol: 45mg (15% of DV)
  • Sodium: 750mg (31% of DV)
  • Carbohydrates: 40g (13% of DV)
  • Dietary Fiber: 3g (12% of DV)
  • Sugars: 9g
  • Protein: 20g
  • Vitamin A: 170% of DV
  • Vitamin C: 8% of DV
  • Calcium: 15% of DV
  • Iron: 10% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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Chicken Tortilla Stew

Ingredients

  • 4 to 5 cooked, boneless, skinless chicken breast halves or 1 rotisserie chicken, shredded (about 6 cups)
  • 3 cans (14 fl. oz. each) reduced sodium chicken broth
  • 2 cans (10 oz. each) mild red or green chili enchilada sauce
  • 1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
  • 2 cups matchstick or shredded carrots
  • 1 cup uncooked long or medium grain rice
  • 1 1/2 teaspoons ground cumin
  • 2 cups frozen whole-kernel corn, thawed
  • 1 1/2 cups broken tortilla chips
  • Fresh cilantro leaves, sliced green onions (optional)

 

Directions

COMBINE broth, enchilada sauce, evaporated milk, carrots, rice and cumin in large saucepan. Cook over medium-high heat until mixture begins to simmer. Reduce heat to medium-low. Simmer for 15 to 20 minutes, stirring occasionally, until rice is tender. Add chicken and corn; stir well.

SPOON into serving bowls; top each serving with tortilla chips, cilantro leaves and green onions, if desired.

TIPS:
• Different brands of enchilada sauce may have different heat levels. A hotter enchilada sauce can be used if a spicier stew is desired.
• Freeze half the stew for another meal. Thaw in refrigerator and reheat in microwave or on stovetop.

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