Creamy Chicken Tortilla Soup
Everyone who tastes this soup loves it and asks for the recipe. It’s a keeper!
Prep time:
Cook time:
Serves: 8
Calories per serving: 324
Ingredients:
Cook time:
Serves: 8
Calories per serving: 324
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 ounces can cream of chicken soup
1 cup prepared salsa, mild or spicy
4 boneless, skinless chicken breasts, boiled, drained and shredded
1-16 ounces bag tortilla chips
8 ounces Monterey Jack, grated
8 ounces sharp Cheddar, grated
1-15 ounces can black beans, drained
1-15 ounces can kidney beans, drained
1-15 ounces can whole kernel corn, drained
2 teaspoons ground cumin
1-27 ounces packet fajita seasonings
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
Source: foodnetwork.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.