Enchilada Vegetable Stew

Ingredients

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

Description

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