This restaurant-style Tex-Mex dish is both rich and a cinch to prepare.
Ingredients
2tablespoonsbutter
1cupchopped yellow onion
1cupchopped green bell pepper
1garlic clove, minced
2(10-oz.)
cans diced tomatoes and green chiles
1(10 3/4-oz.)
Credit: Alison Miksch
can cream of mushroom soup
1(10 3/4-oz.)
can cream of chicken soup
5cupschicken broth
1(1 1/2- to 2 1/2-lb.)
Add onions and peppers, and saute 6 to 7 minutes or until tender.
Add garlic, and saute 1 minute.
Stir in diced tomatoes, cream of mushroom soup, and cream of chicken soup; combine thoroughly.
Stir in broth and next 4 ingredients.
Increase heat to medium-high, and bring to a boil.
Reduce heat to low, and simmer, stirring occasionally, 5 minutes.
Stir in tortilla strips, and simmer 2 more minutes.
Add salt to taste.
