Recipe by SusieQusie
A thick and rich stew that got all thumbs up from my diners! This is a Pampered Chef recipe that I've submitted as it appeared in my cookbook. For visual appeal, next time I'll use cannelini beans rather than pintos. I didn't even attempt to grate the tortillas, I just chopped them up finely; you need them small enough to dissolve & thicken the stew. The poblano peppers add lots of flavor but not much heat. The opportunity to adjust the heat level to your taste will be in your choice of salsa verde. I used a medium-heat salsa and it was just right for us. I also opted not to use the remaining tortillas for chips - I just warmed them & served on the side. Let your tastebuds guide you in your choices!
Top Review by seal angel
I made this with rotiserrie chicken. Added half a can of corn and one sliced celery stock. I also used water and added chicken bouillion instead of canned chicken broth. No cilantro, didn't have any. Skipped toasting tortillas for the top. Just chopped and threw them in the crockpot the last hour. When I was eating it I was thinking this is good but after each bite there was something that was sticking out that I didn't really care for. Can't figure out what that was because I like everything in the soup. I added some shredded cheese, sour cream, and sirracha and didn't taste it anymore. My husband told me twice how much he liked it and said it was one of the top 5 soups I have ever made.
- 8 (6 inch) corn tortillas, divided
- 2 teaspoons vegetable oil, divided
- 1 lb boneless skinless chicken breast, cut into 3/4 inch pieces
- 1 teaspoon ground cumin
- 1 cup chopped poblano pepper (1-2 medium)
- 1⁄2 cup chopped onion
- 1 garlic clove, finely minced
- 2 (14 ounce) cans reduced-fat chicken broth
- 2 (15 ounce) cans pinto beans, drained and rinsed
- 1 1⁄4 cups salsa verde (green salsa) or 1 (10 ounce) can green enchilada sauce
- 2 tablespoons minced cilantro
Directions See How It's Made
- Preheat oven to 400°F.
- Cut 4 tortillas in half and stack them one on top of the other. Cut into 1/2-inch strips & toss with 1 teaspoon oil.
- Spread tortilla strips in a single layer in a baking pan. Bake 10-12 minutes or until crisp, stirring once. Remove from oven and set aside.
- Fold each of the remaining 4 tortillas into quarters & and coarsely grate using a box grater or your favorite method. Set aside. (Cook's note - I opted to just finely chop the tortillas rather than grating).
- Toss chicken pieces with cumin.
- Heat remaining 1 teaspoon of oil in a large soup pan, add chicken and cook 5 minutes. Remove chicken.
- Add poblano peppers, onion and garlic to pan. Cook and stir 3 minutes.
- Stir in chicken, broth, beans, salsa and grated tortillas.
- Bring to a boil then reduce heat to simmer, uncovered, 15 minutes.
- Stir in cilantro, ladle into soup bowls and top with baked tortilla strips.