Recipe: Chicken Tortilla Stew

CHICKEN TORTILLA STEW

4 to 5 cooked, boneless, skinless chicken breast halves or 1 rotisserie chicken, shredded (about 6 cups)
3 cans (14 fluid ounces each) reduced sodium chicken broth
2 cans (10 ounces each) mild red or green chili enchilada sauce*
1 (12 fluid ounces) can Carnation Evaporated Milk
2 cups matchstick or shredded carrots
1 cup uncooked long or medium grain rice
1 1/2 teaspoons ground cumin
2 cups frozen whole-kernel corn, thawed
FOR SERVING:
1 1/2 cups broken tortilla chips
Fresh cilantro leaves, sliced green onions (optional)

Combine broth, enchilada sauce, evaporated milk, carrots, rice and cumin in large saucepan. Cook over medium-high heat until mixture begins to simmer. Reduce heat to medium-low. Simmer for 15 to 20 minutes, stirring occasionally, until rice is tender.

Add chicken and corn; stir well.

Spoon into serving bowls; top each serving with tortilla chips, cilantro leaves and green onions, if desired.

*Different brands of enchilada sauce may have different heat levels. A hotter enchilada sauce can be used if a spicier stew is desired.

Freeze half the stew for another meal. Thaw in refrigerator and reheat in microwave or on stovetop.

Makes 9 servings
Source: Nestle USA, Inc.