"I saw this recipe on Trisha's Southern Kitchen, on the Food Network. It is super tasty. =)"
( finely chopped)
5 1/4 cups
10 3/4 ounces
cream of chicken soup
boneless skinless chicken breasts
( boiled and shredded)
1 (1 1/3 ounce) packets
fajita seasoning mix
monterey jack cheese
Melt the butter in a large pot (at least 8 qt) over medium heat. Add the garlic and onion, cook until softened (about 5 minutes). Add the flour and stir well. Cook for an additional 2 minutes (stiring constantly). Add the chicken broth and Half & Half. Stir in the remaining ingredients. Bring the soup just to a boil then turn the heat down and simmer for 15 minutes.
Put the soup in bowls and top with tortilla chips, cheese and sour cream.
NOTES: If you want the soup a little thicker add 2 T of corn starch mixed with 3 T of water in the last 2 minutes of cooking.