Chicken Tortilla Soup


Serves: 8

This is the best chicken tortilla soup I have ever had, and the recipe is so easy!

Dovetailing Tip: Use the leftover chicken from day 1 in todays soup.


Prep Time:
Cook Time:
Total Time:

Ingredients:

3 tablespoons butter
1 teaspoon minced garlic
1 medium onion, finely chopped
2 tablespoons all-purpose flour
3-14 ounces cans chicken broth
4 cups half-and-half
1-10.75 ounce can cream of chicken soup
1 cup prepared salsa, mild or spicy
4 boneless, skinless chicken breasts, boiled, drained and shredded
1-16 ounce bag tortilla chips
8 ounces monterey jack, grated
8 ounces sharp cheddar, grated
1-15 ounce can black beans, drained
1-15 ounce can kidney beans, drained
1-15 ounce can whole kernel corn, drained
2 teaspoons ground cumin
1-1.27 ounce packet fajita seasoning
1/2 cup sour cream

Directions:

Melt the butter in a large pot over medium heat. Add the garlic and the onion and saute until softened, 5 minutes. Add the flour and stir well, cooking for 1 minute more. Add the broth and the half-and-half. Stir in the cream of chicken soup, salsa, chicken, beans, corn, cumin and fajita seasoning. Continue to simmer over low heat for 15 minutes. Crumble the tortilla chips into individual bowls and top with a ladle of soup. Sprinkle each serving with cheese and add a dollop of sour cream.

Source: foodnetwork.com


blog comments powered by Disqus