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Rating: 4 stars
6 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1

This restaurant-style Tex-Mex dish is both rich and a cinch to prepare.

Recipe by Southern Living November 2015

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Credit: Alison Miksch; Styling: Buffy Hargett Miller

Recipe Summary

hands-on:
35 mins
total:
35 mins
Yield:
Makes about 4 qt.
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Chef's Notes

We tested with Swanson 100% Natural Chicken Broth.

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