With rotisserie chicken, jarred green salsa and Better Than Bouillon Roasted Chicken Base, this speedy stew delivers loads of flavor in a very short amount of time.
Recipe tags: chicken base, easy difficulty, main, chicken, stew
Ingredients
| Quantity | Ingredient |
|---|---|
| 2 tbsp | olive oil |
| 2 | stalks celery, diced |
| 1 | poblano pepper, seeded and diced |
| 2 cups | jarred tomatillo salsa (salsa verde) |
| 1 tbsp | Better Than Bouillon® Roasted Chicken Base |
| 1 can | (15 oz) pinto beans, drained and rinsed |
| 2 cups | shredded rotisserie chicken |
| 2 | corn tortillas (5 inches), torn into pieces |
| ½ cup | sour cream |
| 2 tbsp | finely chopped fresh cilantro |
Directions
In large skillet set over medium-high heat, heat oil. Cook celery and poblano, stirring occasionally, for 3 to 5 minutes or until starting to soften. Stir in salsa, 1 cup water and Roasted Chicken Base; bring to a boil.
Stir in pinto beans, chicken and tortillas; bring back to a boil. Reduce heat to medium-low. Cook, stirring occasionally, for 12 to 15 minutes or until sauce is thickened and flavors are married.
Serve stew with dollops of sour cream and garnish with cilantro.
Tips: Serve stew with rice, warm tortillas or garlic bread if desired.
Substitute poblano pepper with 1 diced green bell pepper and diced 1 jalapeño pepper if desired.