Trisha's Chicken Tortilla Soup
- Reviews 1
Ready In: 40 mins
Serves: 8
Ingredients
- 3 tablespoons butter
- 1 teaspoon garlic, minced
- 1 medium onion, finely chopped
- 2 tablespoons all-purpose flour
- 3 (14 ounce) cans chicken broth
- 4 cups half-and-half
- 1 (10 3/4ounce) can cream of chicken soup
- 1 cup salsa
- 4 boneless skinless chicken breasts, boiled, drained and shredded
- 1 (15 ounce) can black beans, drained
- 1 (15 ounce) can kidney beans, drained
- 1 (15 ounce) can whole kernel corn, drained
- 2 teaspoons ground cumin
- 1 (1 1/3ounce) packet fajita seasoning mix
- 1 (16 ounce) bag tortilla chips
- 8 ounces monterey jack cheese, grated
- 8 ounces sharp cheddar cheese, grated
- 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.
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