Tortilla Stew

Name: Tortilla Stew
Ingredients: 2 cups (480 ml) chicken stock; 1 cup (165 g) peeled and chopped tomatoes; Vegetable oil; 2½ pounds (1.2 kg) well-trimmed boneless, skinless chicken thighs, cut into chunks; 1 tablespoon ground cumin; 1 tablespoon dried oregano, preferably Mexican; 1 tablespoon ancho chile powder; Salt; 8 corn tortillas, stacked, cut in half, then cut into strips about ¼ inch (6 mm) wide; 2 tablespoons chopped fresh cilantro

Preparation info

Difficulty
Easy

Appears in

Slow Cook Modern

By Liana Krissoff

Published 2017

About

This is a fine way to use up any stale corn tortillas you might have in the back of the fridge. Here you’ll stir half of the tortillas into the soup to thicken the broth, and lightly fry the other half to use as a crunchy-salty topping.

Ingredients

2½ pounds (1.2 kg) well-trimmed boneless, skinless chicken thighs, cut into chunks
1 tablespoon

Stew
Gluten-free

Method

Morning

Put the chicken in the slow cooker. In a cup, stir together the cumin, chile powder, oregano, and 1½ teaspoons salt, then sprinkle over the chicken and toss to coat. Pour in the stock and add the tomatoes. Cover and cook on low for 8 hours.