Chicken Tortilla Soup
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.
|1 teaspoon||minced garlic|
|1||medium onion, finely chopped|
|2 tablespoons||all-purpose flour|
|3 -14 ounces||cans chicken broth|
|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.