Chicken Enchiladas with Green Sauce

2 cans green enchilada sauce
1 small can green chilies
3-4 chicken breasts, shredded
1 can cream of chicken soup
1 8oz cream cheese (softened)
7-8 large flour tortillas
2 cups of Cheese (I used Monterey Jack)

Cook and shred chicken
Mix Chicken, chilies and cream cheese together in a bowl
In another bowl mix sauce and chicken soup
Add 4 spoonfuls of sauce mixture to chicken mixture and blend
Spread a thin layer of sauce on bottom of pan
Fill tortillas with 1-2 spoonfuls of chicken mixture.  Roll up and place in pan.
Pour sauce over the filled tortillas
Sprinkle cheese over the top
Cover with foil and bake at 350 for an hour.

Chicken Chimis with Green Sauce....

DELICIOUS!  These were so simple to make and tasted like you were eating at a Mexican restaurant!!  Not a very healthy meal, but a great treat.

Chicken Chimichangas with Green Sauce 

1 pound shredded cooked chicken (I bought pre cooked chicken from the store to make it quick and easy!)

1 (8 ounce) package cream cheese, softened
1 (8 ounce) bag shredded monterey Jack cheese
1/2 (1.25 ounce) package taco seasoning
8 (10 inch) flour tortillas
2 (10.5 ounce) cans cream of chicken soup
2 (4 ounce) cans chopped green chilies
5 large pitted green olives
1 jalapeno pepper, seeded and chopped
1 lime, juiced
vegetable oil
shredded sharp cheddar cheese
1 cup diced green onions
sour cream

1. Pour the cream of chicken soup into a blender along with the green chiles, olives, jalapeno, and lime juice. Puree until smooth, then pour into a saucepan, and warm over medium-low heat while proceeding with the recipe.
2. In a large bowl, stir together the cream cheese, Monterey Jack cheese, and taco seasoning until well blended. Fold in the chicken. Evenly divide mixture among the 8 tortillas. Fold each tortilla into a rectangular packet around the filling.
3. Heat the vegetable oil in a large skillet over medium-high heat. Fry 4 chimichangas at a time until golden brown, then drain on a plate lined with paper towels.
4. To serve, place a chimichanga on a plate, and ladle the warm sauce overtop. Sprinkle with Cheddar cheese and green onions. Finish with a dollop of sour cream.

from all recipes

Texas Chicken Quesadillas

I found this recipe when I was browsing allrecipes.com looking for a quesadilla type recipe that was a little different. This is what I found and it is so so so good- I have made it several times! By preparing the onions as directed, it gives them a carmelized texture/taste. The only thing I did different is added taco seasoning to the chicken as it cooked- my own opinion is that the chicken needs seasoned (the recipe didn't call for seasoning) and I can't stand plain chicken....

2 TBSP olive oil, divided
1 onion sliced into rings
1 TBSP honey
3 skinless boneless chicken breasts (cut into chunks or strips)
Taco seasoning packet or mix (my addition)
1/2 cup BBQ sauce
1/2 cup (or more....) shredded sharp cheddar cheese
1/2 cup (or more....) shredded monterey jack cheese
8 (7-10in.) flour tortillas

1) Preheat oven to 350 degrees
2) In a large skillet, heat 1 TBSP oil over med high heat. Cook and stir onion slices until translucent. Add honey and stir until onion is golden brown- about 5 minutes. Remove from skillet and set aside.
3) Place remaining oil and chicken in skillet- add seasonings as desired- cook until chicken is no longer pink. Stir in BBQ sauce and evenly coat chicken.
4) Place 4 tortillas on a large cookie sheet and layer individually with chicken, onions, cheeses. Top with remaining tortillas.
5) Bake uncovered for 15-20 min. or until cheese is melted. Don't let tortillas become too crisp.

Remove from pans and top as desired with sour cream, lettuce, tomato, corn, WHATEVER!!

Serves 4

Beef and Bean Chimis....

Another great recipe from For the Love of Cooking!  I have loved every recipe I have tried of hers.  I love this type of recipe, one where I have every ingredient on hand!!!  Very yummy and even my kids enjoyed it!

1 tsp olive oil

1 lb lean ground beef

1/2 sweet yellow onion diced

3 cloves of garlic minced

1 tsp paprika

1 tsp chili powder

1 tsp ground cumin

1 tsp garlic powder

1 tsp oregano

dash of red pepper flakes

salt and pepper to taste

1 can of chili beans drained

  
Heat the olive oil in a large skillet over medium heat. Add the ground beef and break up the meat into crumbles. Add the onion and garlic as well as the seasonings then cook for 4-5 minutes, stirring occasionally. Add the drained can of chili beans to the beef mixture and stir until well combined. Set aside.

OTHER INGREDIENTS:

flour tortillas 

guacamole 

sour cream

cheese

salsa

  Heat another skillet coated in cooking spray over medium heat. Heat the tortillas in paper towels in the microwave for 20 seconds so they are soft and pliable. Layer the tortilla with some cheese then some beef mixture. Fold in the sides and roll into a burrito, making sure the ends are closed. Place seam side down in the hot skillet and cook for 3-4 minutes on each side until golden brown. Serve with guacamole, salsa and sour cream.

Chicken Enchilada Pasta.....

Another GREAT Recipe from My Kitchen Cafe!  She needs to write a cookbook!!  My hubby LOVED this.  It makes a lot, so next time I am going to freeze half of it!  Enjoy!

2-3 chicken breasts, cooked and cubed or shredded
2 tablespoons olive oil
2 garlic cloves, finely minced
1 medium onion, diced
1 red pepper, diced
4-ounce can diced green chilies
1/2 teaspoon salt
2 teaspoons chili powder
1 teaspoon cumin
2 (10-oz) cans green chili enchilada sauce
2/3 cup red enchilada sauce
1 can large black olives, cut in half
1 cup sour cream
1 1/2 cups shredded cheese
16-20 oz. penne pasta (Depending on how "saucy" you want the pasta)

Bring a large pot of water to a boil. Cook the pasta until tender. While the pasta is cooking, heat the oil in a large nonstick skillet and add the onion. Cook for 2-3 minutes until onion is translucent. Add the garlic and red pepper and cook for another 2 minutes, until pepper is barely tender. Add the cooked chicken, green chilies, spices, enchilada sauces and olives. Let the sauce simmer for about 8-10 minutes. Add the sour cream and cheese and heat through, until the cheese is melted (but don't boil!). Pour the sauce over the hot pasta. Garnish with extra sour cream, cheese, diced tomatoes, green onions or crushed tortilla chips.

Quick and Easy Fish Tacos!

6-8 frozen crispy fish fillets
2 ripe Avocados, peeled, pitted and chopped
3/4 cup salsa
1 lemon, juiced
3/4 cup low-fat sour cream
1/3 cup canned enchilada sauce
6-8 taco shells
1 package angel slaw (or cabbage)
2 cups shredded cheddar cheese

Bake fish according to package directions

Meanwhile, combine avocados, salsa and lemon juice in a small mixing bowl; set aside.  Stir together sour cream and enchilada sauce in a small mixing bowl; set aside

To assemble tacos, place fish fillet in taco shell, then top with angel slaw, avocado mixture, sour cream mixture, and cheese.

Enjoy!!!

Mexican Lasagna

Photo from For the Love of Cooking (my camera battery died)

YUMMY! I love FOR THE LOVE OF COOKING. Her food looks so delish!! I made this tonight and my whole family enjoyed it. I served it with tortilla chips and sour cream and avacado (instead of quacamole). Try it, you'll like it! And go visit her site...you will fall in love with her food!

Mexican Lasagna

3-4 flour tortillas
Salsa
Cheddar cheese, grated
Refried beans
Black beans
Frozen sweet corn, thawed
Tomatoes, diced
Black olives, sliced
Green onions, sliced
Fresh cilantro, chopped
Guacamole

Turkey Filling:

1 lb lean ground turkey
1 tsp olive oil
1 small sweet yellow onion, diced
3 cloves of garlic, minced
1 tsp paprika
1 tsp chili powder
1 tsp dried oregano
1 tsp ground cumin
1 tsp garlic powder
Sea salt and fresh cracked pepper, to taste

Dice and prepare all vegetables for the lasagna. Heat the olive oil in a large skillet over medium heat. Once hot add the ground turkey and break up until it's in small crumbles. Add the onion and seasonings then mix thoroughly. Cook until the meat is done and the onion is tender, about 6-7 minutes. Add the minced garlic and stir constantly for 60 seconds. Remove from heat and set aside to cool.

Preheat the oven to 350 degrees. Coat a baking dish with cooking spray. Add some salsa to the bottom of the baking dish and coat evenly. Next add a flour tortilla (I trimmed the sides a bit so it would fit the dish). Spread refried beans over the entire tortilla then add cheese, ground turkey, black beans, tomatoes, corn, black olives, a bit of green onion then spread some salsa over the top. Add another flour tortilla and repeat the layering process 2- 3 times

On the final layer, add the tortilla, a thick layer of salsa and cheddar cheese then sprinkle the top with black olive slices. Cover and bake in the oven for 25 minutes. Remove lid (or tin foil) and bake for an additional 5-7 minutes or until the cheese melts and gets golden brown. Let sit for 5 minutes before slicing. Top with fresh guacamole and sliced green onions.

Buffalo Chicken Dip

This recipe was given to me by my friend, Julie. It is super easy and addictive to eat- the more you eat- the more you want it!!! It also works just as well with low fat ingredients, so you can save a lot of calories!

2 10 oz cans of chicken (drained)
1/2 cup of Franks Red Hot (you can go up to 1 cup based on how hot you want it)
1/2 cup of Ranch Dressing
1 8 oz bar of cream cheese (softened so it will be easy to stir in)
1 cup of Mozzarella cheese

Use a fork to "fluff" the chicken in the can and put in a medium size bowl. Add the Red Hot and the Ranch dressing and mix. Stir in cream cheese and then mozzarella cheese. Pour into a small casserole/ oven safe dish and back at 325 deg. for 20 minutes. Or, it can be microwaved until heated well throughout.

Serve warm with Tostitos tortilla chips.

YUM!

Enchiladas

When I first heard about these enchiladas I was skeptical because they are not like any enchiladas I've had before. My husbands family has been making them for years, and they are great. It's cheap, easy, and feeds a ton of people.

Sauce

3 tbs oil

2 onions finely chopped

2 cloves garlic chopped

4 cans crushed tomatos (reg. size 14-15 oz)

1 tsp vinegar

3 Tbs chili powder

2 Tbs sugar

Toppings

cheese

onions

Corn tortillas

Fry onion and garlic in oil. Add tomatoes and cook until thick. Add rest of ingredients.

Fry tortillas in hot oil to desired crispiness. Place tortilla on plate cover with sauce, cheese, and fresh onions. My husband likes to place another tortilla on top and again cover with sauce, cheese, and onions. Enjoy!

Other variations:

Sauce can be made to taste. The original recipe called for 8 Tbs chili powder, but that was too much for the kids. You can play around with it.

Sour cream can be served on top also.

Crock Pot Chicken Taco Meat

The pictures aren't great but the food is.

This meat makes a ton. My mom froze half of it and said it worked really well. Super easy, makes a lot and tastes great...perfect when you're having a get together.

4 lbs. of chicken or pork thawed or frozen (you can throw the chicken in still frozen)
1/4 c. chili powder

2 cans chopped green chiles (4 oz. cans)

salt to tast (about 1 1/2 tsp.)

1 tsp dried oregano

1 tsp. taco seasoning

2 tsp minced garlic (either fresh or dried)

about 2 TB water (you can add more if it starts to look dry)

1/2 c. sour cream

Stir ingredients in a bowl and cover meat in crock-pot.
Cook on low 8-10 hours

Chicken Enchilada soup

Ingredients

1 pound skinless, boneless chicken breast halves
1 tablespoon vegetable oil
1/2 cup diced onion

1 can diced green chilis
1 clove garlic, minced
1 quart chicken broth
1 cup masa harina
3 cups water, divided
1 cup enchilada sauce
2 cups shredded Cheddar cheese
1 teaspoon salt
1 teaspoon chili powder
1/2 teaspoon ground cumin

DIRECTIONS
In a large pot over medium heat, cook chicken breasts in oil until well browned on all sides. Remove and set aside.
Cook onion and garlic and diced green chilis in remaining oil until onions are translucent. Pour in chicken broth.
In a bowl, whisk together masa harina and 2 cups water until well blended. Pour into pot with remaining 1 cup water, enchilada sauce, Cheddar, salt, chili powder and cumin. Bring to a boil.
Shred cooked chicken and add it to the pot. Reduce heat and simmer 30 to 40 minutes, until thickened.

This soup was really good. I served with extra cheese, sour cream, green onions, and cilantro on top.

My 3 year old ate three bowls.

Beef Enchiladas....

ENCHILADAS
Pioneer Woman

THE SAUCE
1 tablespoon canola oil
1 tablespoons all-purpose flour
1 large (28-ounce) can enchilada or red sauce
2 cups chicken broth
½ teaspoon salt
½ teaspoon ground black pepper
2 tablespoons chopped Cilantro
In a large saucepan over medium heat, add oil and flour and whisk together to make a past, cooking for 1 minute. Pour in other red sauce, chicken broth, salt, and pepper, and bring to a boil. Reduce heat and simmer 30 to 45 minutes.

THE MEAT
1 1/2 pounds ground beef
1 medium onion, finely diced
2 4-ounce cans diced green chilies
1/2 teaspoon salt
Brown meat with onions in a skillet. Drain off fat. Stir in 2 cans diced green chilies and seasoned salt. Set aside.

TORTILLAS
10 to 14 corn tortillas
½ cup canola oil
Heat canola oil in a small skillet over medium heat. One by one, using tongs, fry tortillas oil until soft, not crisp—about 30 seconds per side. Remove to a paper-towel lined plate. Repeat until all tortillas have been fried.

ASSEMBLY
Sauce (above)
Meat (above)
Tortillas (above)
3 cups grated sharp cheddar cheese
½ cup chopped black olives
1 cup chopped green onions
½ cup chopped cilantro
Preheat oven to 350 degrees.
Pour ½ cup red sauce in bottom of baking pan. Spread to even out.
Dip each tortilla into red sauce, then remove to work surface. Spoon meat, a little grated cheese, a little black olives, and green onions in the center of tortilla. Roll up and place, seam down, in baking pan. Repeat until pan is filled. Pour extra red sauce over enchiladas. Top with remaining cheddar cheese.
Bake for 20 minutes or until bubble. Sprinkle chopped cilantro over enchiladas before serving.


***these were so yummy. I generally make chicken enchiladas but these were a nice treat. I didn't put the extra cilantro on top, but we really enjoyed these! For step by step pictures, visit here

Mexican Rollup

Mexican Rollup
The Biggest Loser

1/4 pound Jennie-O extra lean ground turkey or extra lean ground beef
1 whole wheat flour, low carb tortilla (7 1/2")
1 tablespoons fat free sour cream
1/3 cup shredded romaine lettuce
1/3 cup seeded, chopped tomato
2 tablespoons thick and chunky salsa

Brown turkey (or beef) in a medium pan on medium heat. When browned transfer to a plate and cover to keep warm. (if desired spike the meat with 1 1/2 teaspoons with Mrs. Dash Southwest Chipotle Seasoning or other salt free Mexican seasoning. Mix it in the meat before you start to brown it.)

Return the pan to medium heat. Place the tortilla in the pan. Cook for 30 seconds per side, or until warmed. Transfer to a serving plate.

Spread sour cream evenly over 2/3s of the tortilla. Scatter turkey over the sour cream. Top with the lettuce, tomato and salsa. Roll the tortill tightly and serve.

Makes 1 serving
Per serving: 234 calories, 34 g protein, 14 g carbs, 4 g fat, 46 mg cholesterol, 5 g fat, 582 mg sodium

Fish Tacos....

Fish Tacos
From For the Love of Cooking

Fish Marinade:
2-3 fillets of halibut, cod or tilapia
Zest of one lime
1 tbsp fresh cilantro, chopped
1 tsp olive oil
Combine ingredients in a zip lock bag and marinate for at least 1 hour. Note: Don't add lime juice to marinade because the acid from the juice will cook the fish.

Salt and pepper to taste
Dash of paprika and oregano
1 tsp olive oil
Remove fish from zip lock and place on a plate. Season to taste with salt, pepper, oregano and a bit of paprika on both sides. Heat olive oil in a skillet, once hot add fish and cook for 2-3 minutes per side or until tender and flaky.

Cilantro and Lime Cole Slaw Salad:

2 cups of green cabbage shredded (or buy the bagged cole slaw mix with carrots)
1/2 - 1 lime, juiced
1 tbsp fresh cilantro, chopped
Salt and pepper to taste
Make this salad right before you serve the tacos so it stays crunchy. Combine all ingredients until mixed thoroughly.

Sour Cream Sauce:

1/2 cup sour cream
1-2 tsp of your favorite hot sauce
Stir until combined thoroughly.

Other Ingredients:

Corn or Flour tortillas
Cotija cheese, grated
Cilantro & Lime Cole Slaw Salad
Sour cream sauce
Guacamole
Cook tortillas (dry) in a hot pan for 45-60 seconds on each side. You want them soft & pliable. Top the tortillas with fish, cilantro & lime cole slaw salad, cheese, guacamole & sour cream sauce. Enjoy.


***I made these tonight and love them. It seems that most fish taco recipes have fried fish, these were nice and light because they weren't fried. The only thing I would change next time is to only use 1/2 of a lime juiced for the coleslaw, I used a whole one this time and it was too much.

Improving Salsa

I love and prefer homemade salsa as much as the next girl. But really, how often do we actually make homemade salsa? For me it's like two or three times a year. Not nearly as often as I like. But I've recently discovered a trick to improving the sorry excuse for salsa that comes from a jar. And it only takes about 5 minutes.

In a blender, blend

• one jar of salsa
• one can diced tomatoes
• 1/2 a purple onion
• 1/2 bunch of cilantro...I plop it in...stems and all
  
• juice from one lime
  
• about two tablespoons sugar
• dash of salt

Certainly not homemade salsa, but definitely enjoyable.

spanish rice

3/4 c. rice
1 can tomato sauce
1 can water
onion
garlic
salt

Put oil in pan and sautee rice with onion, garlic and salt until rice is white. Add tomato sauce and water. Bring to a boil. Let simmer for 20 minutes.

**This is such an easy side to go along with any mexican meal. I love that this is a lot moister than the mexican rice you get when you eat out.

Southwestern Eggrolls

My friend, Kim, made these for a playgroup a few weeks ago. They were incredible! They tasted just like some I have had in restaurants, such as Chili's or Cheesecake factory. I made them tonight for the adults at my son's 5th birthday party and they ate them all gone! They are a bit spicy, so if you like spicy you will love them! The recipe is long, with lots of ingredients, but they are easy to put together- it really doesn't take much time. They do need to be frozen overnight. The recipe only makes 5 egg rolls (10 when cut in half) so it would be worth it to double or triple and keep in the freezer and take out a few at a time. (or make for a large group like I did-I tripled it and they were gone.) Also, if you do double or triple, you can still do a single recipe for the sauce- it doesn't take much dipping sauce.
Egg rolls:
1 chicken breast
1 Tbsp vegi oil
2 Tbsp minced parsley
2 Tbsp minced green onion
1/2 cup frozen corn
1/4 cup canned black beans- rinsed and drained
2 Tbsp minced red bell pepper
2 Tbsp diced/ canned jalapeño peppers
1/2 tsp. cumin
2 Tbsp. frozen spinach thawed/drained
1/2 tsp. chili powder
1/4 tsp salt
dash cayenne pepper
3/4 cup shredded mont jack cheese
5 7-in. flour tortillas

Avocado dipping sauce
1/4 cup mayonnaise
1/4 cup smashed fresh avocado
1/4 cup sour cream
1 Tbsp buttermilk (see note below)**
1 1/2 tsp white vinegar
1/8 tsp salt
1/8 tsp dried parsley
1/8 tsp onion powder
dash dried dill weed
dash garlic powder
dash pepper

1) dice chicken, coat in a small amount of vegi oil and cook in pan till no longer pink. Lightly salt & pepper while cooking. Set aside.
2) Heat 1 Tbsp oil in pan. Add red pepper and onion- saute a couple minutes until tender.
3) Add chicken back to pan and add the corn, black beans, spinach, jalapeno peppers, parsley, cumin, chili powder, salt and cayenne pepper to pan. Cook another 4 minutes. Stir well so that the spinach separates and is incorporated into the mixture. Remove from heat and add cheese- stir in until melted.
4) Wrap tortillas between two moist paper towels and microwave 45-60 sec. or until warm.
5) Spoon approx. 1/5 of mixture into tortillas. Fold ends in first and then wrap tightly. Secure with toothpicks to hold together ( I put on in each end.)
6) Arrange egg rolls on a plate (seam side down) and cover and freeze for at least 4 hours. Overnight is best.
7) Prepare dipping sauce by mixing all ingredients together in a small bowl.
8) Preheat 4-6 cups oil to 375 deg. Deep fry egg rolls in the hot oil for approx. 10 min. (more or less depending on oil temp.) Remove to a paper towel or rack to drain for a couple minutes. Remove toothpicks and slice diagonally lengthwise and arrange on a plate around a small bowl of the dipping sauce.

**a tip from Kim that I, too, found useful. If you are like me and don't use buttermilk for anything else, you can make your own by combining one cup regular milk with one TBSP vinegar and let it sit at least a few minutes. That way you are throwing away less than a cup of milk instead of the whole bottle of buttermilk that you aren't going to use.

Speedy Salsa and Chicken Quesadilla

Thank Heavens for Kraft recipes. My daughter has been sick all day and I was searching for something quick, easy and yummy to fix for dinner. I found this off of another blog but it is originally off of http://www.kraftfoods.com/ It was so easy and surprisingly really good!

1/2 cup thick 'n chunky salsa
2 Tbsp. sour cream
1/2 tsp. chili powder
8 flour tortillas
3 cooked boneless skinless chicken breasts, cut up
1 cup Kraft mexican style shredded four cheese

Combine salsa, sour cream, and chili powder. Spread evenly on bottom halves of tortillas. Top with chicken and cheese.
Fold tortillas in half to enclose filling
Cook in skillet sprayed with cooking spray on medium heat 4-5 min on each side or until both sides are golden brown and cheese is melted. Cut each quesadilla into three wedges to serve.

*The recipe actually calls for 2 Tbsp. miracle whip dressing instead of sour cream, but it was recommended on the other blog to use sour cream! So I used sour cream and it was great.
**I also served it with sour cream on the side to dip the quesadilla in.

Taco Seasoning Mix

This is from a Quick Cooking magazine I got several years ago. I haven't bought Taco Seasoning Mix since. Tacos have become one of my kids favorite dish, so I make it about once a week, since it is something they will eat well. It is very good. You just mix the seasonings together and store in a small tupperware dish. I just keep it in the cupboard with my other seasonings. One batch is good for about 4 lbs. of taco meat.

Mix following seasonings together:
2 Tbsp. chili powder
5 tsp. paprika
4 1/2 tsp. ground cumin
3 tsp. onion powder
3 tsp. salt
2 1/2 tsp. garlic powder
1/8 tsp. cayenne pepper

To make Tacos with ground beef:
Brown and drain 1 lb. ground beef. Add 2/3 cup water and 8 tsp. of the above mix. (Store the rest in an air tight container until the next taco night.) Bring to a boil and then reduce heat and simmer about 5 min.

Other notes:
I use this with shredded chicken as well. Just cook and shred chicken and follow directions above. Or, I have also done it with sliced chicken or steak. Then I just sprinkle the seasonings on while I am cooking the meat without adding water. This can also be used in any recipe calling for taco seasoning. Enjoy!!

Chicken Tortilla Soup

We love this chicken tortilla soup. Last time I made it for some friends, they ended up taking all our leftovers home with them! Its really easy and I love the black beans and hominy in it! (note: hominy is either found in the spanish isle or in the canned veggie isle)

• 1 onion chopped
• 3 cloves garlic, minced
• 1 tablespoon olive oil
• 2 teaspoons chili powder
• 1 teaspoon dried oregano
• 1 (28 ounce) can crushed tomatoes
• 1 (10.5 ounce) can condensed chicken broth
• 1 1/4 cups water
• 1 cup whole kernal corn
• 1 cup white hominy
• 1 (4 ounce) can chopped green chili peppers
• 1 (15 ounce) can black beans, rinsed and drained
• 1/4 cup chopped fresh cilantro
• 2 skinless boneless chicken breasts, cooked and cut into pieces
• tortilla chips
• monterey jack cheese

In a medium stockpot, heat the olive oil over medium heat. Saute the onion and garlice in oil until soft. Stir in the chili powder, oregano, tomatoes, broth and water. Bring to boil and simmer 5-10 minutes.

Stir in the corn, hominy, chiles, beans, cilantro, and cooked chicken. Simmer for 10 minutes.

Ladle the soup into serving bowls and top with monterey cheese and serve with tortilla chips.