Mexican Chicken and Tomatillo Stew

This traditional stew makes a hearty accompaniment or meal in itself.

For Crispy Tortilla Strips: Heat oven to 350 degrees F. Cut 3 (12-inch) flour tortillas into 3/8-inch strips; cut strips into 2 inch pieces and toss with 1 tablespoon oil. Spread out on rimmed...


Ingredients

  • Crispy Tortilla Strips:
  • 3 (12 inch) flour tortillas
  • 1 tablespoon vegetable oil
  • Chicken and Tomatillo Stew:
  • 3 tablespoons olive oil
  • 1 1/2 cups peeled and diced sweet potatoes
  • 1 cup chopped celery
  • 3/4 cup chopped onion
  • 1 tablespoon finely minced garlic
  • 1 tablespoon cumin
  • 5 cups lower sodium chicken broth
  • 2 1/2 cups shredded or chopped cooked chicken
  • 2 cups diced tomatillos
  • 2 fully ripened Avocados from Mexico, halved, pitted and diced
  • 1/2 cup chopped cilantro
  • Ground black pepper to taste

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