Serves: 7
Total Calories: 1,736
Wash chicken in salt water, then put it breast side down in a large pot, and cover with water. Bring water to a boil and reduce heat to medium. Let cook (but not boil) until chicken is tender, turning chicken over after about 40 minutes to cook evenly. Let chicken begin to cool down in the pot, then remove to a bowl to finish cooling. When cool, pull meat from bone. Cut or pull meat into strips. Skim fat from stock and strain. Add enough canned broth to stock to make 6 cups total; pour liquid into a pot. Add butter and parsley. Cut tortillas in 1 1/2-inch squares. When pot begins to boil, alternately add chicken and tortillas, stirring after each addition. Simmer 10 minutes.
This Chicken Tortilla Stew recipe is from the Best of the Best from the East Coast Cookbook Cookbook. Download this Cookbook today.
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