Chicken Tortilla Soup

Serves: 8

This soup is perfect for a quick and warm dinner, quick and easy to make.

Dovetailing Tip; Use the leftover chicken chicken form day 2 in todays soup.

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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


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.


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