Soup is always a good idea, whether its a chill fall evening or a warm summer night. Kathy Keene’s Chicken Tortilla Soup is a go-to recipe you’ll want to make again and again. Try it out for your next dinner, or save it for those colder months when you want a cozy, comfort food!
Chicken Tortilla Soup
Ingredients:
- 3 cloves garlic, minced
- 1 onion, chopped
- 3 T. margarine
- 2 T. flour
- 3 (14-oz.) cans chicken broth
- 4 cups half-and-half
- 1 (10.75 oz.) can condensed cream of chicken soup
- 1 cup fresh salsa
- 1 (15-oz.) can creamed corn
- 6 boneless chicken breast halves, cooked, skinned
- 2 tsp. ground cumin
- 1 (1.27-oz.) pkg. dry fajita seasoning
- 3 T. chopped fresh cilantro
- 16 oz. tortilla chips
- 8 oz. shredded Monterey Jack cheese
Directions: In a large pot over medium heat, sauté the garlic and onion in the butter or margarine for 5 minutes. Add flour and stir well, cook 1 minute more. Add the broth and half-and-half. Bring to a boil and reduce to low. 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. Serves 8.
