Santa Fe Chicken Vegetable Soup With 4-Cheese Quesadillas

• 12 ounces boneless skinless chicken breasts, cut in chunks
• 3 tablespoons southwest seasoning
• 1 teaspoon olive oil
• 1 (26 ounce) can condensed tomato soup
• 1 (1 lb) bag frozen broccoli, corn, red pepper mixture
• 1 teaspoon olive oil
• 4 flour tortillas
• 12 cup Mexican blend cheese

1. Season chicken with 1 TBS seasoning blend.
2. Heat oil in a large skillet, add chicken and saute' until lighlty browned and cooked through, remove from skillet.
3. Rinse and dry skillet, set aside.
4. Put soup and 1 can of water in a saucepan, whisk until smooth.
5. Bring soup to a boil, stirring often.
6. Add vegetables and 2 TBS seasoning blend, return to a boil, reduce heat, cover and simmer 3-5 minutes, until vegetables are tender.
7. Stir in chicken, remove from heat.
8. FOR QUESADILLAS:.
9. Heat oil in a skillet.
10. Add 1 tortilla, sprinkle with 1/4 cup cheese and top with another tortilla.
11. Cook over medium-high heat 1 minute per side until golden and cheese is melted.
12. Repeat with remaining ingredients.
13. Cut each quesadilla in 8 wedges.

chicken breasts, olive oil, tomato soup, frozen broccoli, olive oil, flour tortillas, blend cheese

Taken from www.food.com/recipe/santa-fe-chicken-vegetable-soup-with-4-cheese-quesadillas-225361 (may not work)