| 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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