Tortilla Soup

    

December 27, 2016

Directions

1Melt the butter in a large pot over medium heat. Add garlic and onion and sauté until softened, 5 minutes. Add the flour and stir well, cooking for 1 minute more. Add the broth and 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.

2Crumble 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.

Ingredients

3 Tbsp butter

1 tsp minced garlic

1 medium onion, finely chopped

2 Tbsp all purpose flour

3 14-oz. cans chicken broth

4 cups half-and-half

1 10.75 oz. can cream of chicken soup

1 cup prepared salsa, mild or spicy

4 boneless, skinless chicken breasts, boiled, drained and shredded

1 15-oz. can black beans, drained

1 15-oz. can kidney beans, drained

1 15-oz. can whole kernel corn, drained

2 tsp ground cumin

1 1.27-oz. packet fajita seasoning

1 16-oz. bag tortilla chips

8 oz. monterey jack, grated

8 oz. sharp cheddar, grated

1/2 cup sour cream

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