Trisha's Chicken Tortilla Soup

By Claudia Dawn on October 29, 2012

25 Characters Max

Enter Time:

:
:
Start

You can create up to five timers

Ingredients

    1. 3 tablespoons butter
    2. 1 teaspoon garlic, minced
    3. 1 medium onion, finely chopped
    4. 2 tablespoons all-purpose flour
    5. 3 (14 ounce) cans chicken broth
    6. 4 cups half-and-half
    7. 1 (10 3/4 ounce) cans cream of chicken soup
    8. 1 cup salsa
    9. 4 boneless skinless chicken breasts, boiled, drained and shredded
    10. 1 (15 ounce) cans black beans, drained
    11. 1 (15 ounce) cans kidney beans, drained
    12. 1 (15 ounce) cans whole kernel corn, drained
    13. 2 teaspoons ground cumin
    14. 1 (1 1/3 ounce) packets fajita seasoning mix
    15. 1 (16 ounce) bags tortilla chips
    16. 8 ounces monterey jack cheese, grated
    17. 8 ounces sharp cheddar cheese, grated
    18. 1/2 cup sour cream

Directions

  1. Melt the butter in a large pot over medium heat.
  2. Add the garlic and the onion and saute until softened, 5 minutes.
  3. Add the flour and stir well, cooking for 1 minute more.
  4. Add the broth and the half-and-half.
  5. Stir in the cream of chicken soup, salsa, chicken, beans, corn, cumin and fajita seasoning.
  6. Continue to simmer over low heat for 15 minutes.
  7. Crumble the tortilla chips into individual bowls and top with a ladle of soup.
  8. Sprinkle each serving with cheese and add a dollop of sour cream.
 
© 2013 Scripps Networks, LLC. All Rights Reserved.