This restaurant-style Tex-Mex dish is both rich and a cinch to prepare.
2 tablespoons butter
1 cup chopped yellow onion
1 cup chopped green bell pepper
1 garlic clove, minced
2 (10-oz.) cans diced tomatoes and green chiles
1 (10 3/4-oz.) can cream of mushroom soup
1 (10 3/4-oz.) can cream of chicken soup
5 cups chicken broth
1 (1 1/2- to 2 1/2-lb.) whole deli-roasted chicken, skin removed and meat shredded
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon chili powder
8 (6-inch) fajita-size corn tortillas, cut into 1/2-inch strips and halved
Garnish: shredded cheese
How to Make It
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.
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.
We tested with Swanson 100% Natural Chicken Broth.