Holly, ask and ye shall receive. 🙂
I think I posted it a year or so ago, but I’ve made some changes and here it is again. I’m really bad at writing recipes and I never make it exactly the same way twice, so I hope you understand all this. And this recipe is for a HUGE pot of soup. Some of you may want to halve it. We have this for one meal and then for leftovers.
chicken — I usually use about 5 or 6 of those frozen boneless, skinless breasts, but if you want it really meaty, use more
1 or 2 packets fajita seasoning mix — I usually use 1 1/2 packs
1 cup water
cilantro, fresh or dried, probably 1/8 to 1/4 cup or until I get tired of cutting — I like to use fresh, but I have used dried
garlic, about 1 tablespoon — I use the wet kind in the jar because it’s easy and flavorful
butter or margarine, about 2 or 3 tablespoons
red onion, 1/4 to 1/2 an onion, cut into tiny pieces — for the onions and the peppers, it really depends on your personal taste. Not everyone in our family loves these, so I do about 1/4 instead of a 1/2.
orange pepper — or any combination of these colors of peppers — again, 1/4 or 1/2 a pepper cut into tiny pieces
1 cardboard box of Swanson’s chicken broth
1 family-size can of cream of chicken soup
1 large box Velveeta cheese (or store-brand) — I think it’s 32 oz.
16 oz. cream cheese — melt this in microwave before adding so it blends in better
large bag of Nacho Cheese Doritoes
cut chicken into bite-sized pieces
Mix fajita seasoning mix and water and pour over chicken
Marinate for at least 30 minutes, but the longer you marinate, the better the flavor
After marinating time is over — In large stock pot, melt butter or margarine. Add in cilantro and garlic and saute’ for a few minutes, stirring almost constantly.
Add chicken to stock pot and cook until thoroughly cooked, probably 15 minutes. Stir frequently.
Add in onions and peppers and cook for another 10 minutes, stirring frequently.
Pour in chicken broth and cream of chicken soup. Stir.
Add in cheeses and stir well. Cook on medium, stirring often so it doesn’t stick! (It will stick if you don’t stir it a lot! I speak from experience.)
After the cheeses are all melted, turn heat to low or simmer and cook some more, still stirring often. You could serve it right now, but if you cook it a little while longer, the soup will have more flavor.
I serve this with Doritoes crumbled up in each bowl of soup, like crackers.
*You can also add salsa or other vegetables.
This soup is delicious! And perfect if you have a cold or sinus infection. 🙂