Chicken Tortilla Soup III Recipe

Chicken Tortilla Soup III Recipe

  • 3 cloves garlic, minced
  • 1 onion, chopped
  • 3 tablespoons margarine
  • 2 tablespoons all-purpose flour
  • 3 (14 ounce) cans chicken broth
  • 4 cups half-and-half
  • 1 (10.75 ounce) can condensed cream of chicken soup
  • 1 cup fresh salsa
  • 1 (15 ounce) can creamed corn
  • 6 boneless, chicken breast halves – cooked, skinned
  • 2 teaspoons ground cumin
  • 1 (1.27 ounce) packet dry fajita seasoning
  • 3 tablespoons chopped fresh cilantro
  • 16 ounces tortilla chips
  • 8 ounces shredded Monterey Jack cheese
  1. In a large pot over medium heat, saute the garlic and onion in the butter or margarine for 5 minutes. Add flour and stir well, cooking for 1 minute more. Add the broth and half-and-half. Bring to a boil and reduce heat to low.
  2. Add the soup, salsa, corn, chicken, cumin, fajita seasoning and 2 tablespoons cilantro. Stir and continue to heat for 15 minutes. Crumble tortilla chips into individual bowls, add 1/2 ounce shredded cheese to each bowl and ladle in soup. Top each bowl with more crumbled chips, remaining 1/2 ounce cheese and remaining 1 tablespoon cilantro, and serve.
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