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Chicken Taco Soup with Cheese Quesadillas

Jessica, How Sweet Eats
  • 60 minutes
  • Serves 4 to 6

INGREDIENTS

2 1/2 cups

Chicken, cooked

1

Avocado

1

Cilantro, fresh

1 cup

Corn, frozen

4

Garlic cloves

2 4 ounce cans

Green chiles

1

Green onions, fresh

1

Lime, wedges

1

Lime juiced

1 14 ounce can

Pinto beans

1

Sweet onion

1 14 ounce can

Tomatoes, fire-roasted

3 cups

Chicken stock, low-sodium

1 tbsp

Tomato paste

1 14 ounce can

Tomato sauce

1 tsp

Chili powder

1 tsp

Paprika, smoked

1/4 tsp

Pepper

1/4 tsp

Salt

1 tbsp

Olive oil

1 tsp

Cumin, ground

2

6-inch flour tortillas

1 tbsp

Butter, unsalted

1/2 cup

Monterey jack cheese

1

White cheddar cheese