Hearty Chicken Quesadilla Soup
"This delicious soup is perfect for chilly evenings...."
INGREDIENTS
•
5 (6-in./15 cm) corn tortillas
•
1 jalapeño pepper
•
2 cans (14.5 oz each)or 796 mL) fire-roasted diced tomatoes, undrained
•
3 cups (750 mL) unsalted chicken stock
•
3 cups (750 mL) diced cooked chicken
•
1 bag (12 oz or 340 g) frozen Southwestern corn blend, thawed (see Cook’s Tips)
•
2 tbsp (30 mL) ground cumin
•
4 garlic cloves
•
1 tsp (5 mL) black pepper
•
1 cup (250 mL) fresh cilantro leaves
•
3 oz (90g) Monterey Jack cheese (3/4 cup/175 mL grated)
ADVERTISEMENT