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Mexican Chicken Tortilla Stew
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Course Soup
Cuisine Mexican
Servings 4 people

Equipment

  • Slow Cooker
  • Cutting Board
  • Knife

Ingredients
  

  • 1.5 lbs boneless skinless chicken thighs
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 (14.5 oz) can diced tomatoes with green chilies
  • 1 (15 oz) can black beans, drained and rinsed
  • 1 cup frozen corn
  • 4 cups chicken broth
  • 2 tbsp chili powder
  • 1 tsp ground cumin
  • 1 tsp salt
  • 4 corn tortillas, torn into small pieces

Instructions
 

  • Place the chicken thighs in the slow cooker. Add the diced onion, minced garlic, diced tomatoes with green chilies, black beans, frozen corn, and chicken broth.
  • Sprinkle in the chili powder, cumin, and salt. Stir once to distribute the spices.
  • Add the torn corn tortillas and press them down into the liquid so they are mostly submerged.
  • Cover and cook on low for 6 hours.
  • Remove the chicken thighs to a plate, shred with two forks, and return the meat to the slow cooker. Stir well to combine everything.

Notes

If the stew thickens too much after freezing and reheating, add a splash of broth while warming it on the stove. The torn tortillas act as a natural thickener, so avoid skipping them. Leftovers taste even better the next day once the flavors have settled.
Course: Soup
Cuisine: Mexican
Equipment: Slow Cooker, Cutting Board, Knife