CHICKEN QUESADILLA SOUP RECIPE RECIPES

Steps:

• Stack tortillas and cut into quarters with Santoku Knife; set 12 quarters aside. Tear remaining 8 quarters into pieces. Remove stem from jalapeño and cut in half lengthwise. Using Core & More, carefully remove seeds and veins. Cut into chunks. Finely chop jalapeño and torn tortillas with Food Chopper.  Place chopped tortillas and jalapeño, tomatoes, chicken stock, chicken, corn blend, cumin, garlic pressed with Garlic Press and black pepper in Rockcrok® (4-qt./3.8-L) Dutch Oven. Stir with Small Mix ‘N Scraper®. Cover; bring to a boil over HIGH heat. Reduce heat and simmer 15-17 minutes. Meanwhile, preheat broiler. In (2-cup/500-mL) Prep Bowl, snip cilantro with Professional Shears. Using Microplane® Adjustable Coarse Grater, grate cheese.  Using Silicone Oven Mitts, remove soup from heat. Stir in cilantro. Carefully arrange remaining tortilla quarters in a circular pattern over hot soup, slightly overlapping, with points toward the center. (You may see some small gaps.) Sprinkle evenly with cheese.  Place Dutch Oven 2-4 in. (5-10 cm) from heating element. Broil 2-3 minutes or until cheese is light golden brown.  

Steps:

• "Spray a slow cooker with nonstick spray. Dump in the diced tomatoes (undrained) and corn. Drain and rinse the black beans and add them in. Depending on spice level desired, add 1 - 2 jalopenos (leave seeds in for more heat and remove seeds for less heat). Remove any fat and add the chicken. Remove the stem and seeds from a red pepper, chop, and add to the slow cooker along with the minced garlic, chili powder, cumin, cayenne, and chicken broth. Stir everything together and cook on high for 3 - 5 hours or low for 6 - 8 hours. When it's ready, shred the chicken, stir it all together and ladle it into bowls. Top each bowl with a generous handful of cheddar cheese and a large scoop of sour cream. Stir the cheese and sour cream in until melted. If desired, top each bowl with chopped green onions and tortilla strips."