Prep 20 mins
Cook 0 mins
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.
- 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
- Heat the oil in a large skillet.
- Season the chicken with salt and pepper, if desired and brown.
- Add the onion and pepper and cook until tender.
- Stir in the soup and heat until hot.
- Place 1/2 cup of the chicken mixture in each tortilla and serve.
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.
Great recipe. I use Pepper Jack Soup a lot! When I use soup. I add 1/4 cup evaporated milk to the soup and sliced olives, black or green stuffed; and a little cilantro. I use bonless chicken breasts. Thanks for posting!