I live south of San Antonio, TX so I had to make this with a Tex-Mex flair. I whipped this up in about 30 minutes. I sautéed the onion, green pepper & garlic. Then added chopped pre-seasoned, HEB Fully Cooked Fajita Chicken Thighs. Add 2 cups chicken stock, 1-14.5 oz can diced toms and bring to simmer. In a separate bowl I creamed 2 cans 98% FF Cream of Chicken Soup, 1 Tbs. comino (cumin), 1 Tbs. chili powder, 1 tsp onion powder, 1.5 tsp Spanish paprika, 1.5 tsp garlic powder, 1 tsp dried cilantro leaves (I didn't have fresh or I'd do 2 Tbs. of that). Stir and heat through. I skipped the other veggies. Top with shredded Pepper Jack cheese and serve with nacho chips. FABULOUS! Tastes like you're down on the Riverwalk! Hubby is down with the crud and this is exactly what he needed to warm him up from the inside out. And it is SO healthy!
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I live south of San Antonio, TX so I had to make this with a Tex-Mex flair. I whipped this up...