Santa Fe Enchilada Stew

Santa Fe Enchilada Stew

Chicken is pretty much the only meat that I cook with...sooo I'm CONSTANTLY searching for new recipes that contain chicken. I don't know how I managed to stumble on this particular recipe, but it asked for chicken and other ingredients that I keep in my kitchen on the regular, so I figured I'd give it a shot. This was by far one of the EASIEST, CHEAPEST, TASTIEST soups I ever made...even my daughter tore it up, and she doesn't appreciate my cooking at all. Again, I PRE-SEASONED my chicken with Goya Adobo seasoning, a little pepper and a little garlic salt! The original recipe can be found here, of course I had to make changes to it lol.

Ingredients:

4 medium flour tortillas 
1 tsp oil
1 8oz tub cream cheese
1/2 cup shredded pepper jack cheese
1 cup PLUS 2 tbs milk, divided
1/2 package of 1oz taco seasoning
1 lb boneless skinless chicken breasts, cut into bite-size pieces
           ***(I use chicken tenders, because they're easier to work with than full breasts)
1 can (15oz) black beans, rinsed
1 can (11oz) corn with red and green bell peppers, drained
1 can (14.5oz) diced tomatoes, drained
1/4 cup chopped fresh cilantro
**limes for squeezing onto the soup, and garnish!


Directions:

TORTILLAS

1. Cut tortillas into strips

2. Add tsp oil (or margarine/ butter for more flavor)  to medium saucepan and cook the strips on medium-high until lightly browned. The strips will be used when soup is completely finished.

STEW

1. Mix cream cheese spread, 2 Tbsp. milk and taco seasoning until blended

2. Cook chicken in large saucepan sprayed with cooking spray on medium-high heat 8 to 10 min. or until done, stirring frequently. (BE SURE TO SEASON)

3.Stir in cream cheese mixture, remaining milk, beans, corn and tomatoes; simmer on medium-low heat 6 to 8 min. or until heated through, stirring frequently.

4. Toss in pepper jack cheese and stir until melted. 

5. This is optional, but I cooked the soup with the 1/4 cup of cilantro for extra flavor; however, it can be used strictly  as garnish. If you decide to cook with the cilantro, be sure to cut up extra so that you can top the soup off with the tortilla strips and cilantro when serving!

6. Lastly, serve the soup with your tortilla strips and cilantro on top, finished off with a few squirts of fresh lime juice!