Recipe by Redneck Epicurean
A while back, Campbells soup came out with three or four new varieties of soups. The were quite a bit different from the normal stuff on the shelf. The soup used in this one is the Pepper Jack soup, which is a great alternative to just the plain ole cheddar. This is basic and has a lot of potential to be added to or altered to fit your tastes.
Top Review by Karen Anne Newton RN
This is absoultely delicious ! I added a sliced red pepper, and a sliced yellow pepper, used 2 cans of soup, and a little milk. I made it in my crockpot, and it was devoured in 30 minutes. The Pepper Jack soup has been discontinued for now; luckily I had 2 cans. I will probably substitute Campbell's Fiesta soup next time. (Not sure of the complete name.) I do think this recipe needs a little salt. I'll be making this recipe again and again.
- 1 lb roasting chicken, cut into strips
- 1 tablespoon oil
- 1 large green pepper, cut into strips
- 1 large onion, sliced
- 1 (10 ounce) can Campbell southwest-style pepper jack soup
- 8 flour tortillas, warmed