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Soups and Stews | |
| 4 chicken breasts 1/2 cup onion, chopped medium 1 teaspoon minced garlic 1 envelope fajita seasoning mix 2 cans chicken broth 1 can cream of chicken soup 1 can Rotel Tomatoes 2 cups milk 1 bag tortilla chips 2 cups shredded cheddar cheese | |
| 1 In a non stick skillet over medium heat cook together the chicken, onions and garlic. 2 Remove from heat and chop the chicken into bite sized pieces, scrap the onions and garlic into a large saucepan or soup pot. 3 Add the chicken and the envelope of fajita mix. 4 Toss to coat the chicken. 5 Add remaining ingredients and cook on medium for around 40 minutes, stirring often to prevent sticking. 6 Break up tortilla chips into largish pieces to make 2 cups. 7 Place 1/2 cup of chips in each of 4 bowls, and 1/2 cup of cheddar in each of 4 bowls. 8 Ladle on the soup and offer more chips and cheese at the table if you wish. | |
Unrated | |
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