- 2 T. extra virgin olive oil
- 1-1/2 c. sweet potatoes, peeled and diced (orange-fleshed variety)
- 1 c. chopped celery
- 3/4 c. chopped onion
- 1 T. minced garlic
- 2 t. ground cumin
- 4 c. fat-free reduced sodium chicken broth
- 2 c. chopped fresh tomatillos
- 2-1/2 c. shredded cooked chicken, about 10 ounces
- 3 c. crispy tortilla strips (recipe below)
- 2 ea. medium Avocados From Mexico, halved, pitted and diced
- 1/2 c. chopped cilantro
- Ground black pepper to taste
- Sour cream (optional) garnish
- For The Crispy Tortilla Strips:
- 3 ea. 12" flour tortillas
- 1 T. extra virgin olive oil
- Preheat oven to 350°F. Cut tortillas into 3/8-inch wide strips. Cut strips crosswise into 2-inch pieces. Arrange tortilla strips in one layer in rimmed backing sheet and toss with oil.
- Bake until tortilla strips are crisp and lightly browned, 7 minutes, stirring midway. Cool tortilla strips on baking sheet. This can be done up 8 hours ahead. Set aside.
- In large saucepan, heat oil over medium-high heat. Add sweet potatoes, celery, onion, and garlic and cook, stirring occasionally, until onions are translucent, about 4 minutes. Mix in cumin. Add broth and tomatillos, bring to boil, reduce heat, and simmer uncovered, until sweet potatoes and tomatillos are soft, about 12 minutes. Mix in chicken and cook until heated through, 4 minutes.
- Just before serving, mix in 1 cup crispy tortilla strips, avocado, and cilantro. Season with pepper to taste. Serve in bowls, each topped with 1/3 cup tortilla strips and sour cream, if desired.
Almost nothing can compete with a warm bowl of stew on a chilly day. This chicken tomatillo stew with Avocados From Mexico is easy to make and delicious! We think you’ll love this because it’s packed full of fresh ingredients like tomatillos, sweet potatoes, Avocados From Mexico, cilantro, onions, and more.
What is a tomatillo?
Tomatillos originated in Mexico and are known as the “Mexican husk tomato.” They’re a plant of the nightshade family, and their scientific name is Physalis philadelphica. They’re comparable to a typical tomato.
What does a tomatillo taste like?
Tomatillos taste similar to tomatoes, except they’re slightly more acidic, tart, and are not as sweet as tomatoes. They can be used in stews, guacamole recipes, nachos, and more!
How do you tell if a tomatillo is ripe?
You can tell your tomatillo is ripe when the husk is in good shape, and the tomatillo itself is a bright green color. When the husk is incredibly dry, feeling, falling apart, and the tomatillos is yellowish or brown in color, it’s overripe.