Tortilla Ranch Stew
Warm up your weeknight dinners with the bold and comforting flavors of Tortilla Ranch Stew—a hearty, Southwestern-inspired dish that's perfect for cozy evenings. This one-pot recipe combines tender black beans, sweet corn, zesty diced tomatoes, and a blend of ranch seasoning and smoky spices like cumin, chili powder, and paprika, all simmered in a rich broth. Topped with crispy oven-baked tortilla strips, fresh cilantro, and a squeeze of lime, this stew gets an irresistible twist of crunch and freshness. Customize it with shredded cheese and a dollop of sour cream for an extra-creamy finish. Quick to prepare in under an hour, this six-serving meal is a delicious and easy way to satisfy the whole family. Keywords: Tortilla Ranch Stew, easy stew recipe, Southwestern stew, crispy tortilla strips, hearty one-pot meal.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium, diced yellow onion
- 3 minced garlic cloves
- 1 medium, diced bell pepper
- 1 seeded and diced jalapeño pepper
- 14 ounces canned diced tomatoes
- 15 ounces, drained and rinsed canned black beans
- 15 ounces, drained canned corn kernels
- 4 cups chicken or vegetable broth
- 3 tablespoons ranch seasoning mix
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 4 medium flour tortillas
- 0.25 cup, chopped fresh cilantro
- 1 cut into wedges lime
- 1 cup shredded cheese (optional)
- 0.5 cup sour cream (optional)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion, garlic, bell pepper, and jalapeño. Sauté until the vegetables are softened, about 5-7 minutes.
Stir in the canned diced tomatoes, black beans, corn, and chicken or vegetable broth.
Add the ranch seasoning mix, cumin, chili powder, and paprika. Stir well to combine.
Bring the mixture to a boil, then reduce the heat to low and let it simmer for 15-20 minutes, stirring occasionally.
While the stew simmers, preheat the oven to 375°F (190°C). Stack the tortillas and cut them into thin strips.
Spread the tortilla strips on a baking sheet in a single layer. Bake for 8-10 minutes, or until crispy and golden brown.
Once the stew has finished cooking, taste and adjust seasoning if necessary.
Ladle the stew into bowls and top with crispy tortilla strips, fresh cilantro, lime wedges, shredded cheese, and sour cream, if desired.
Nutrition Facts
Calories |
466 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.5 g | 25% | |
| Saturated Fat | 8.5 g | 42% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 34 mg | 11% | |
| Sodium | 1722 mg | 75% | |
| Total Carbohydrate | 58.4 g | 21% | |
| Dietary Fiber | 12.0 g | 43% | |
| Total Sugars | 8.5 g | ||
| Protein | 18.0 g | 36% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 291 mg | 22% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 743 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
