This recipe evolved out of combining multiple tortilla soup and Mexican gumbo recipes. It's not a thin as soup and not as thick as gumbo, so we've just been calling it Mexican stew! There's quite a few ingredients, but the steps are super simple. It freezes well, so feel free to make it ahead of time and store for dinner later in the week. You can use multiple cans of Rotel if you want, but we've found we prefer just one can of the Rotel and adding seperate cans of tomatoes and chilies. Enjoy!