Creamy Chicken Tortilla Soup
This soup is awesome on a cold day
Equipment
- 1 Large Stock Pot
Ingredients
- 3 tbsp butter
- 1 tsp minced garlic
- 2 tbsp all-purpose flour
- 3 cans chicken broth 14-ounce cans
- 4 cups half-and-half
- 1 can cream of chicken soup 10.75-ounce can
- 1 cup salsa Hot or Mild
- 4 boneless skinless chicken breast boiled and shredded
- 1 can black beans, drained 15- ounce can
- 1 can kidney beans, drained 15- ounce can
- 1 can whole kernel corn, drained 15- ounce can
- 2 tsp ground cumin
- 1 packet fajita seasoning 1.27 ounces
- 1 bag tortilla chips 16 ounce bag
- 8 ounces Monterey jack cheese grated
- 8 ounces sharp cheddar cheese grated
- 1/2 cup sour cream
Instructions
- Melt butter in a large pot over medium heat. Add the garlic and the onions and saute until softened, about 5 minutes.
- Add the flour and stir continually for 1 minute. Add the broth and the half-and-half. Stir in the cream of chicken soup, salsa, chicken, beans, corn, cumin, and fajita seasoning.
- Bring to a light simmer and continue to simmer over a low heat for 15 minutes.
Assemble
- Crumble the tortilla chips into individual bowles and top with a ladle of soup. Sprinkle each serving with cheese and add a dollop of sour cream.
Notes
Try not to boil this too hard, it just takes 15 minutes of a simmer over low heat once the pot gets up to tempter.