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Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 4 |
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The original poster was Angie. I guessed at the amount of onions. I would add 1 small can of roasted chile's. Ingredients:
4 chicken breasts |
1/2 cup onion, chopped medium |
1 teaspoon minced garlic |
1 envelope fajita seasoning mix |
2 cans chicken broth |
1 can cream of chicken soup |
1 can rotel tomatoes |
2 cups milk |
1 bag tortilla chips |
2 cups shredded cheddar cheese |
Directions:
1. In a non stick skillet over medium heat cook together the chicken, onions and garlic.
2. Remove from heat and chop the chicken into bite sized pieces, scrap the onions and garlic into a large saucepan or soup pot.
3. Add the chicken and the envelope of fajita mix.
4. Toss to coat the chicken.
5. Add remaining ingredients and cook on medium for around 40 minutes, stirring often to prevent sticking.
6. Break up tortilla chips into largish pieces to make 2 cups.
7. Place 1/2 cup of chips in each of 4 bowls, and 1/2 cup of cheddar in each of 4 bowls.
8. Ladle on the soup and offer more chips and cheese at the table if you wish.
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