Serves 6
Directions
- 1Heat oil in a large Dutch oven over medium-high heat. Add onion and bell peppers; cook, stirring occasionally, until tender.
- 2Add chili powder, cumin, garlic powder, and onion powder, and cook, stirring constantly, until spices are fragrant.
- 3Add cream of mushroom and cream of chicken soups, diced tomatoes, and chicken broth, and stir until combined; bring to a boil over high.
- 4Reduce heat to medium; add shredded chicken, tortilla strips, and cream cheese. Cook, stirring occasionally, until cream cheese has melted.
- 5Season with salt to taste.
- 6Remove from heat and divide among serving bowls. Garnish with Cheddar cheese, sliced jalapeño, and cilantro leaves, if desired.
Ingredients
- 2 tbsp canola oil
- 1 cup yellow onion, chopped
- 1 cup multicolored bell peppers, chopped
- 2 tsp chili powder
- 1 tsp ground cumin
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 can (10 1/2 ounce) condensed cream of mushroom soup
- 1 can (10.5 ounce) condensed cream of chicken soup
- 1 can (10 ounce) diced tomatoes with green chile peppers
- 6 cup chicken broth
- 4 cup shredded rotisserie chicken
- 8 whole corn tortillas, stacked, halved, and cut into 1-inch strips
- 2 oz cream cheese, room temperature
- kosher salt (optional)
- shredded cheddar cheese (optional)
- sliced jalapeños (optional)
- fresh cilantro leaves (optional)
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