Monday, September 28, 2009

Tortilla Stew

2 chicken breasts
2 c. water
1 tsp. Better Than Bouillon Chicken Base
1/2 tsp. paprika
1 16 oz. can Mexican stewed tomatoes
1 4 oz. can green chiles
1/2 onion, chopped
1 tsp. chili powder
1/2 tsp. garlic powder
1 tsp. cumin
tortilla chips
shredded cheese
sour cream

In a large pan, place chicken, water and bouillon. Bring to a boil, reduce heat to medium-low, cover and simmer for 30 minutes. Remove chicken from pan and shred. Return to pan and add paprika, tomatoes, chiles, onion, chili powder, garlic powder & cumin. Simmer for an additional 30 minutes. Serve with chips, cheese & sour cream.

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