Creamy Chicken Fajita Soup

Creamy Chicken Fajita Soup 

1 Onion

 1 Red Pepper 

 1 lb Chicken Breast(about 4) 

 1 Package Fajita Seasoning(about 2 Tbsp)

1 Box Chicken Broth( about 4 cups) 

1 cup Salsa

 1 Tin Rotel or Regular Diced Tomatoes 

 1 tin Corn

 1 tin Black Beans drained and rinsed

3/4 cup Cream

Dice and fry Chicken Breasts with onions and peppers. Add Fajita Seasoning when Chicken is no longer pink.

Add remaining ingredients EXCEPT Cream. Bring to boil. Reduce heat. Simmer for about 15 minutes. Remove from heat and stir in cream. Serve with shredded cheese and tortilla chips. Can also serve with additional salsa, avocado or sour cream.

 

Tortilla Egg Bake

Tortilla Egg Bake

1 large Tortilla 

4 Eggs

1/2 cup Cottage Cheese 

Salt & Pepper to taste

Desired Toppings (bacon, ham, sausage, peppers or spinach)

1/2 cup shredded Marble Cheese 

 Preheat oven to 350º F and grease a 9-inch pie pan with cooking spray.

Place the tortilla into the prepared pie pan.

Blend the eggs and Cottage Cheese; pour the egg mixture evenly over the tortilla. Sprinkle lightly with Salt and Pepper. 

Sprinkle desired toppings on top followed by Shredded Marble Cheese. 

Bake at 350 for about 20-25 minutes or until center of the eggs is set.