Mexican Chicken and Tomatillo Stew Recipe - Allrecipes.com
Mexican Chicken and Tomatillo Stew Recipe
  • READY IN 45 mins

Mexican Chicken and Tomatillo Stew

Recipe by  

"This traditional stew makes a hearty accompaniment or meal in itself."

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Original recipe makes 8 servings Change Servings
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  • PREP

    20 mins
  • COOK

    25 mins
  • READY IN

    45 mins

Directions

  1. For Crispy Tortilla Strips: Heat oven to 350 degrees F. Cut 3 (12-inch) flour tortillas into 3/8-inch strips; cut strips into 2 inch pieces and toss with 1 tablespoon oil. Spread out on rimmed baking sheet; bake until crisp, about 7 minutes, tossing occasionally. Yields 8 servings (about 3 cups).
  2. In large saucepan, heat oil. Add sweet potatoes, celery, onion, garlic and cumin; cook and stir for 5 minutes. Add broth, chicken and tomatillos; bring to boil; reduce heat and simmer for 10 minutes.
  3. Just before ready to serve, stir in 1 cup of the tortilla strips along with the Avocado and cilantro. Season with pepper, if desired.
  4. Serve in bowls topped with remaining 2 cups tortilla strips and sour cream, if desired.
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Reviews More Reviews

Most Helpful Positive Review
Apr 01, 2010

Ohhhh My...this is SO tasty! We have a local Mexican Restaurant that makes everything from scratch, and everything we've tried there is so flavorful; my husband and I agreed that this soup tastes like something that would be served at that restaurant. I made this for lunch yesterday, and two bites into it, my husband said he wanted it again for lunch today. Update: Each time I make this now, I double it so that we can have leftovers. I fed this soup to a couple of Hispanic men, and they both enjoyed it so much that they took me up on my offer for refills, saying that it was "so delicious," and "tasted like cooking from home in Mexico." This recipe is definitely a keeper!

 
Most Helpful Critical Review
Jul 19, 2010

Easty to make. I made according to recipe, but think you could add other veggies, such as corn. This is a good recipe to start with, but I would make some changes if I make it again. Had not had sweet potatoes or tomatillos in soup before, would use both again. I fried my tortilla strips on the stovetop and sprinkled with salt & chilli powder - that made the soup for me.

 

12 Ratings

Feb 05, 2010

I had to re-review this. The more I eat it, the more I love it! I always add black beans to this, as per our taste. Great recipe, thanks!

 
Sep 30, 2009

We liked it; it was different. I tend to like a thicker stew, but it was a unique change of pace. Never had tomatillos before!

 
May 20, 2010

I followed this recipe exactly and it was WONDERFUL!! My husband loved even more than me... he asked me to keep it in the rotation :). It's uniquely flavorful and more than enough for a meal. Since I never used Tomatillos before I bought way too many. You only need 2 good sized ones for 2 cups. Thanks for sharing

 
Dec 26, 2009

I was a bit skeptical at first, but I had all of the ingredients on hand (minus the tomatillos) so I went for it. It was delicious! The whole family loved it.

 
Aug 19, 2009

This soup was SO GOOD. We had it as our meal tonight and used leftovers from a whole chicken we cooked last week, instead of chicken breast. I have never cooked with some of these items before, but found this soup to be surprisingly delicious. I need to make some and put it in the freezer for winter time.

 
Nov 17, 2010

This is the best soup I have tasted! And to add my husband loves it(I'm not much of a cook). I dont use the tortilla strips but just have corn tortillas with it and add valentina or tapitillo sauce to spice it up. YUMMY

 

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Nutrition

  • Calories
  • 422 kcal
  • 21%
  • Carbohydrates
  • 38.1 g
  • 12%
  • Cholesterol
  • 35 mg
  • 12%
  • Fat
  • 21.8 g
  • 34%
  • Fiber
  • 7.1 g
  • 29%
  • Protein
  • 20.1 g
  • 40%
  • Sodium
  • 410 mg
  • 16%

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

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