Chicken Mole Verde To Chicken Tortilla Stew

When I first started my blog, almost 6 years ago now, originally I was considering to make it all about re-using leftovers. But I quickly reconsidered this notion, because I actually had to make the “firstovers” before I could make the leftovers. Larry has given me an idea to ponder on regarding this, but I will save this for another time. Right now, I have another recipe transformation for you. The last of the transformations from my Old World/New World Fiesta. Old World/New World Fiesta

We had a lot of the chicken mole verde left from our fiesta. Chicken Mole Verde We already enjoyed it as chicken mole verde once again after the party, but I added more chicken to it, and instead of decreasing the amount I had left, it seems like I actually had more. It’s a gift; the gift that just keeps on giving too. So rather than eating the same yet again, I transformed it into something else. One day (or two) it was chicken mole verde. The next day it became chicken tortilla stew.

This was an easy transformation to make. It was just the addition of a few extra ingredients, and voila, it became something new. My new additions were:

6 cups chicken broth

1 1/2 cups rice

1 1/2 cups corn

1 bell pepper, diced – any color

1 onion, diced

1 cup baby tiny drop tomatoes

1/3 cup fresh cilantro

1-2 cups cooked chicken, diced

olive oil for cooking

In a large, very hot soup pot, I sauteed the corn, pepper and onion in olive oil for about 3 minutes.

I added the rice and continued cooking for about another minute or so before adding the rest of my ingredients.

Then I mixed in the remainder of my original chicken mole verde and the chicken broth and additional chicken. I brought it all to a boil, then covered it and reduced the heat to a simmer and continued to cook it for about 30-40 minutes, stirring occasionally.

While the soup was cooking, I cut up a few corn tortillas into thin strips, then pan fried them to make them crispy. This only takes a few seconds.

After the soup was done, I threw in the tiny drop tomatoes right before serving. These are tiny, little delicate tomatoes, so no cooking necessary or they will disintegrate.

When I served it up, I topped it with some grated cheddar cheese for the boys, the fried tortilla strips, and some avocado slices. !Esta mui delicioso!

This dish was mui excellente both ways. With grocery prices always increasing these days, we all need to figure out ways to make our dishes last as long as we can. Yes, you can enjoy them the same way all the time, but to me, that gets very boring very quickly. So, I reinvent them all the time. It is a fun and creative way to save $$$ in the kitchen and I get to use up all my leftovers. It’s a win/win for everyone. 🙂

Have a great day and make everyday great. Stay safe and stay well. ‘Til next time.