Alison Miksch
Hands-on Time
35 Mins
Total Time
35 Mins
Makes about 4 qt.

This restaurant-style Tex-Mex dish is both rich and a cinch to prepare.

How to Make It

Step 1

Melt butter in a large Dutch oven over medium-high heat. Add onions and peppers, and sauté 6 to 7 minutes or until tender. Add garlic, and sauté 1 minute. Stir in diced tomatoes, cream of mushroom soup, and cream of chicken soup; combine thoroughly. Stir in broth and next 4 ingredients.

Step 2

Increase heat to medium-high, and bring to a boil. Reduce heat to low, and simmer, stirring occasionally, 5 minutes. Stir in tortilla strips, and simmer 2 more minutes. Add salt to taste.

Step 3

PACK IN SOME GOOD PROTEIN Roasted pork or deli-roasted chicken will stand up to the simmer and add savory depth.