Pepper Jack Skillet Chicken Fajitas |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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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. Ingredients:
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 |
Directions:
1. Heat the oil in a large skillet.
2. Season the chicken with salt and pepper, if desired and brown.
3. Add the onion and pepper and cook until tender.
4. Stir in the soup and heat until hot.
5. Place 1/2 cup of the chicken mixture in each tortilla and serve.
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