Santa Fe Chicken Vegetable Soup With 4-cheese Quesadillas

Total Time: 35 mins Preparation Time: 35 mins

Ingredients

• Servings: 4
• 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
• 1 teaspoon olive oil
• 4 flour tortillas
• 1/2 cup mexican blend cheese

Recipe

• 1 season chicken with 1 tbs seasoning blend.
• 2 heat oil in a large skillet, add chicken and saute' until lighlty browned and cooked through, remove from skillet.
• 3 rinse and dry skillet, set aside.
• 4 put soup and 1 can of water in a saucepan, whisk until smooth.
• 5 bring soup to a boil, stirring often.
• 6 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.
• 7 for quesadillas:.
• 8 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.
• 9 repeat with remaining ingredients.
• 10 cut each quesadilla in 8 wedges.