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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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This is an adaptation of a soup served at a sports bar where I used to work, in a batch of more manageable (read: non-restaurant) size. You can serve it with tortilla chips. The measurements on seasonings and chopped veggies are approximate-customize to suit your tastes! Ingredients:
3 boneless skinless chicken breasts |
2 (10 1/2 ounce) cans cream of chicken soup |
1 (14 ounce) can chicken broth |
3 tablespoons flour |
3 tablespoons butter or 3 tablespoons oleo |
1 cup shredded colby-monterey jack cheese |
1 tablespoon fajita seasoning mix |
1/2 teaspoon red cayenne pepper |
1/2 cup diced onion |
1/2 cup diced green bell pepper |
Directions:
1. Dice and cook chicken breasts in a little oil, seasoning as desired. (I like a little fajita seasoning on them.) When no longer pink, set aside.
2. Combine cream of chicken soup, chicken broth, flour, and butter/oleo in a soup pot over medium-low heat. Whisk until no longer lumpy.
3. Add cooked chicken and remaining ingredients. Heat until bubbly and cheese is melted, then reduce heat to low and simmer for at least 15 minutes, stirring often.
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