Photo: Alison Miksch; Styling: Buffy Hargett Miller
This restaurant-style Tex-Mex dish is both rich and a cinch to prepare.
Makes about 4 qt.
1. Melt butter in a large Dutch oven over medium-high heat. Add onions and peppers, and sauté 6 to 7 minutes or until tender. Add garlic, and sauté 1 minute. Stir in diced tomatoes, cream of mushroom soup, and cream of chicken soup; combine thoroughly. Stir in broth and next 4 ingredients.
2. Increase heat to medium-high, and bring to a boil. Reduce heat to low, and simmer, stirring occasionally, 5 minutes. Stir in tortilla strips, and simmer 2 more minutes. Add salt to taste.
PACK IN SOME GOOD PROTEIN Roasted pork or deli-roasted chicken will stand up to the simmer and add savory depth.