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Ingredientes
- 4 cooked chicken breasts
- 1 can diced Ro-Tel tomatoes
- 4 (10 ounce.) cans cream of chicken soup
- 2 cans water
- 1 teaspoon fajita seasoning
- 2 ripe avocados
- 4 corn tortillas
- 3/4 c. Cheddar cheese
- 3/4 c. Monterey Jack cheese
Direcciones
- Cut cooked chicken into bite size pcs and combine with Ro-Tel, soup, water and seasoning. Simmer over very low heat. Cut up avocados into cubes; set aside.
- Grate 3/4 c. each of Cheddar and Jack cheese. Mix well and set aside.
- Cut tortillas into 1/4 inch strips and fry till crisp. Drain on paper towel. Set aside.
- Serve by spooning soup into bowl. On top of each serving, spoon one heaping Tbsp. each of avocado, cheese and tortilla strips. Can also let everyone construct their own bowl of soup.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 304g | |
| Recipe makes 8 servings | |
| Calories 318 | |
| Calories from Fat 179 | 56% |
| Total Fat 20.05g | 25% |
| Saturated Fat 7.69g | 31% |
| Trans Fat 0.08g | |
| Cholesterol 70mg | 23% |
| Sodium 474mg | 20% |
| Potassium 385mg | 11% |
| Total Carbs 12.37g | 3% |
| Dietary Fiber 2.8g | 9% |
| Sugars 1.18g | 1% |
| Protein 22.59g | 36% |
