Enchilada Vegetable Stew

This one-pot wonder feeds a crowd and is a spicy stew perfect for dinner parties or served after an afternoon game of football.


Ingredients
  • 2 large carrots, washed, peeled, cut into chunks
  • 2 lbs. Russet potatoes, scrubbed, cut into chunks
  • 2 celery stalks, washed, cut into chunks
  • 1 medium brown onion, peeled, chopped
  • 1 (15 oz.) can corn
  • 1 (1 lb.) can stewed tomatoes
  • 1 Cup chopped cilantro
  • 1 1/2 cups water
  • 1 (1 lb.) can mild Las Palmas Enchilada Sauce
  • 1 juice of lime
  • 1 (3.5 gm) beef bouillon cube, crushed
  • 1 bag tortilla chips
Directions

Place all ingredients in a large stockpot and stir until combined. Cook, uncovered over medium-low heat for 1 hour or until potatoes are tender. Ladle into individual bowls and serve with tortilla chips.

Makes

6-8 Servings

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