Mexican Chicken and Tomatillo Stew Recipe

Mexican Chicken and Tomatillo Stew Recipe

  • Crispy Tortilla Strips:
  • 3 (12 inch) flour tortillas
  • 1 tablespoon vegetable oil
  • Chicken and Tomatillo Stew:
  • 3 tablespoons olive oil
  • 1 1/2 cups peeled and diced sweet potatoes
  • 1 cup chopped celery
  • 3/4 cup chopped onion
  • 1 tablespoon finely minced garlic
  • 1 tablespoon cumin
  • 5 cups lower sodium chicken broth
  • 2 1/2 cups shredded or chopped cooked chicken
  • 2 cups diced tomatillos
  • 2 fully ripened Avocados from Mexico, halved, pitted and diced
  • 1/2 cup chopped cilantro
  • Ground black pepper to taste
  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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