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Tijuana Chicken Soup and Chile Cheese Quesadillas

Submitted by: Mary on 02/26/2004
2579 views
2.82 avg rating
198 votes
 
 
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Ingredients

SOUP:

1 large ripe tomato
1 lime
1 1/2 lbs Skinless boneless chicken breast
6 C Chicken broth
4 to 6 romaine leaves
3/4 C Sliced green olives
3/4 C Sliced black olives
2 Ripe avocado
1 C Salsa
3/4 C Loosely packed cilantro sprigs
CHEESE & CHILE QUESADILLAS:

Olive oil spray
8 Low carb tortillas
8 ozs Monterey Jack cheese
1 can (4 ounces) diced green chiles or green tomatillo salsa

Directions

SOUP:



Core the tomato and cut into 1/2-inch cubes. Cut the lime into 4 wedges. Cut the chicken breasts into 1/2-inch cubes.



Pour the chicken broth into a large saucepan, cover, and bring to a boil over high heat. Add the chicken, and tomato and bring to a boil. Lower the heat and simmer the soup until the chicken is cooked through, about 4 to 6 minutes. Remove the pan from the heat.



Finely shred the romaine leaves and pile on a platter. Peel, pit, and chop the avocado. Add the green and black olives, avocado, and lime wedges to the platter. Place the salsa in a bowl. Place the platter and salsa on the table.



Coarsely chop the cilantro sprigs.



Reheat the soup mixture to boiling, if necessary, and stir in the chopped cilantro. Ladle the soup into 4 large soup bowls.



Add your favorite ingredients on the platter to the soup, stacking them, if desired. Season with a squeeze of fresh lime juice.



CHEESE & CHILE QUESADILLAS:



Preheat the oven to 450F. Coat 1 or 2 cookie sheets with olive oil spray.



One at a time, sprinkle some of the cheese and chiles or a spoonful of the salsa over one side of each tortilla. Fold the other side over to cover the topping; mist the top of the tortilla lightly with spray and transfer to the prepared cookie sheets. Bake for about 5 minutes, or until the cheese is melted. Transfer the quesadillas to a warm platter and place on the table.

Servings

4

Calories

10

Time to prepare

20 Minutes

Difficulty

Easy
 

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