| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Mexican | Mexican | 6 | Servings |
INGREDIENTS
| 1 | lb | Chicken — cooked |
| 2 | c | Stewed tomatoes |
| 1/2 | c | Bell peppers — chopped |
| 1/2 | c | Onion — chopped |
| 2 | c | Chicken broth |
| 2 | tb | Lemon juice |
| 1/2 | ts | Cumin |
| 1/4 | ts | Black pepper |
| 2 | c | Tortilla chips — crushed |
| 1 | c | Monterey jack cheese — |
| Shredded |
INSTRUCTIONS
In a large pan combine chicken, tomatoes, peppers, onion, broth, lemon juice, and black pepper, simmer for 20 minutes Place chips in individual bowls, sprinkle with 1/2 cup cheese, and pour soup mixture over it. Top with remaining cheese. Recipe By : Anita A. Matejka File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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