Santa Fe Chicken Vegetable Soup With 4-Cheese Quesadillas
- Ready In:
- 35mins
- Ingredients:
- 8
- Serves:
-
4
ingredients
-
SOUP
- 12 ounces boneless skinless chicken breasts, cut in chunks
- 3 tablespoons southwest seasoning
- 1 teaspoon olive oil
- 1 (26 ounce) can condensed tomato soup
- 1 (1 lb) bag frozen broccoli, corn, red pepper mixture
-
QUESADILLAS
- 1 teaspoon olive oil
- 4 flour tortillas
- 1⁄2 cup Mexican blend cheese
directions
- Season chicken with 1 TBS seasoning blend.
- Heat oil in a large skillet, add chicken and saute' until lighlty browned and cooked through, remove from skillet.
- Rinse and dry skillet, set aside.
- Put soup and 1 can of water in a saucepan, whisk until smooth.
- Bring soup to a boil, stirring often.
- Add vegetables and 2 TBS seasoning blend, return to a boil, reduce heat, cover and simmer 3-5 minutes, until vegetables are tender. Stir in chicken, remove from heat.
- FOR QUESADILLAS:.
- Heat oil in a skillet. Add 1 tortilla, sprinkle with 1/4 cup cheese and top with another tortilla. Cook over medium-high heat 1 minute per side until golden and cheese is melted.
- Repeat with remaining ingredients.
- Cut each quesadilla in 8 wedges.
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RECIPE SUBMITTED BY
My name is Sara. I live in Portland, OR and I work at a retirement community in the Wellness department. I love to cook! I occasionally do cooking demonstrations at work and typically have over 40 people! This is a lot considering I have no professional training, and I never really cooked at all until a few years after high school. I try to focus on cooking healthy foods, though I believe if you're going to indulge you might as well go all the way (case in point: Black Forest Cake)! I'm always looking for new and unusual recipes and my main source is the net, currently 'zaar. I've been more successful here than anywhere else! I also subscribe to Light & Tasty (part of Taste of Home) and I highly recommend that magazine, it really proves that you can eat healthy and enjoy it.
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