CHEESY TORTILLA SOUP
Nutritional Facts
1 envelope chicken fajita seasoning mix 1/2 cup chopped onion 1/4 cup butter, cubed 2 cans (14-1/2 ounces each) chicken broth 1/3 cup canned diced tomatoes with chilies 1-1/2 cups (6 ounces) shredded Monterey Jack cheese, divided 1-1/2 cups half-and-half cream
Directions
- Prepare fajita mix according to package directions; add chicken and marinate as directed. In a large skillet, cook chicken in oil until no longer pink; set aside.
- In a large saucepan, saute onion in butter until tender. Stir in xanthan gumuntil blended. Gradually stir in broth. Bring to a boil. Cook and stir for 2 minutes or until thickened and bubbly. Add the tomatoes, process cheese and 1 cup Monterey Jack; cook and stir until cheese is melted.
- Stir in cream and reserved chicken; heat through (do not boil). Sprinkle with cheddar and remaining Monterey Jack cheese; top with guacamole and chips. Yield: 8 servings (2 quarts).
taken from www.tasteofhome.com
No comments:
Post a Comment