Santa Fe Chicken Vegetable Soup With 4-Cheese Quesadillas |
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Prep Time: 35 Minutes Cook Time: 0 Minutes |
Ready In: 35 Minutes Servings: 4 |
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I don't remember where I got this recipe, but I've made it several times. It's a good, quick and pretty healthy meal. Ingredients:
12 ounces boneless skinless chicken breasts, cut in chunks |
3 tablespoons southwest seasoning |
1 teaspoon olive oil |
1 (26 ounce) can condensed tomato soup |
1 (1 lb) bag frozen broccoli, corn, red pepper mixture |
1 teaspoon olive oil |
4 flour tortillas |
1/2 cup mexican blend cheese |
Directions:
1. Season chicken with 1 TBS seasoning blend.
2. Heat oil in a large skillet, add chicken and saute' until lighlty browned and cooked through, remove from skillet.
3. Rinse and dry skillet, set aside.
4. Put soup and 1 can of water in a saucepan, whisk until smooth.
5. Bring soup to a boil, stirring often.
6. Add vegetables and 2 TBS seasoning blend, return to a boil, reduce heat, cover and simmer 3-5 minutes, until vegetables are tender. Stir in chicken, remove from heat.
7. FOR QUESADILLAS:.
8. Heat oil in a skillet. Add 1 tortilla, sprinkle with 1/4 cup cheese and top with another tortilla. Cook over medium-high heat 1 minute per side until golden and cheese is melted.
9. Repeat with remaining ingredients.
10. Cut each quesadilla in 8 wedges.
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