6 - 8 servings
1 jar Canyon Foods Tortilla Soup
8 oz. H-E-B EZ Melt Cheese
1 bag (12 oz.) frozen H-E-B Fully Cooked Beef or Chicken Fajitas
16 oz. heavy cream
2 c. frozen H-E-B Chuckwagon Corn or 2 cans Mexicorn, drained
1 can black beans
1/4 c. chopped sundried tomatoes
1 Tbsp. Adams Reserve Southwest Rub
1/4 c. chopped cilantro, optional
Pour soup into a 6-quart pot; place over medium-high heat. Bring to a boil. Add cheese; reduce heat to medium and stir frequently until cheese melts.
Meanwhile, thaw fajitas in microwave; cut into bite-size pieces.
Add fajitas to soup; stir in heavy cream, corn, black beans, tomatoes and Adams rub. Return to a boil. Simmer 10 minutes or until piping hot and slightly thickened.
Remove from heat; serve in soup bowl and garnish with cilantro, if desired.
No Nutritional Information Available