Santa Fe Chicken Vegetable Soup with Four-Cheese Quesadillas

Season chicken with 1 Tbsp seasoning blend. Heat oil in a large nonstick skillet, add chicken and sauté 3 to 4 minutes until lightly browned and cooked through; remove to a plate. Rinse and dry skillet; set aside for Quesadillas. Put soup and 1 soup can water in a large saucepan; whisk until smooth. Bring to a boil, stirring often. Add frozen vegetables and remaining 2 Tbsp seasoning blend, return to a boil, reduce heat, cover and simmer 3 to 5 minutes until vegetables are tender. Stir in chicken and cilantro; remove from heat. Quesadillas: While soup simmers, heat 1/2 tsp oil in the skillet. Add 1 tortilla, sprinkle with 1/4 cup cheese and top with another tortilla. Cook over medium-high heat 1 minute per side or until golden on both sides and cheese has melted. Remove to a cutting board; repeat with remaining oil, tortillas and cheese. Cut each quesadilla in 4 wedges; serve with the soup.