Recipe by MailbagMary
This soup is a wonderful change from the tomato based tortilla soups. This one is a combination of chicken broth, cream of chicken soup, salsa, and half and half. The original recipe is from allrecipes. com, but I have added a few of my own touches to it. We love this soup, and it can be "heated up" by the addition or reduction of the jalapenos added to it.
Top Review by annlouise
This may not be an honest rating because I made so many changes, but the idea was perfect, and even with a bunch of modifications I made a huge pot of soup that, like so many other tomato-based recipes, tasted so much better the second day. Whatever you do, make a double batch! And have plenty of cilantro on hand...with tortilla chips and shredded cheese...mmmm!
- 4 garlic cloves, minced
- 1 large onion, chopped
- 3 tablespoons butter
- 4 cups chicken broth
- 4 cups half-and-half
- 1 (10 3/4 ounce) can cream of chicken soup
- 1 1⁄2 cups salsa
- 1 (15 ounce) can creamed corn
- 1 (15 ounce) can whole kernel corn
- 6 boneless skinless chicken breast halves, cooked and shredded
- 1⁄2 cup chopped jalapeno
- 2 tablespoons ground cumin (to taste)
- 2 tablespoons new mexico chile powder (to taste)
- 1 (1 1/2 ounce) package fajita seasoning mix
- chopped fresh cilantro (to garnish)
- tortilla chips
- monterey jack cheese, grated
Directions See How It's Made
- In a large pot over med. heat, saute garlic and onions in butter.
- Add broth, cream of chicken soup, and half and half.
- Mix until well combined.
- Add salsa, corn, chicken, cumin, chili powder, and jalapenos.
- Simmer soup for 1/2 to 1 hour, stirring often.
- Crumble tortilla chips into individual bowls, and ladle in the soup.
- Top with cilantro, cheese, and more tortillas if desired.