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Chicken Tortilla Soup III
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Create a flavorful Mexican chicken stew by combining broth, salsa, half-and-half, and cream of chicken soup. Top with tortilla chips and cheese.
Ingredients:
  • 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
Instructions:
  • In a large pot over medium heat, saute the garlic and onion in the butter for 5 minutes until fragrant. Stir in the flour and cook for another minute. Pour in the broth and half-and-half, bringing it to a boil before lowering the heat.
  • Combine the soup, salsa, corn, chicken, cumin, fajita seasoning, and 2 tablespoons cilantro in a pot. Stir and cook for 15 minutes. Crumble tortilla chips into serving bowls, then sprinkle 1/2 ounce shredded cheese into each bowl. Ladle the soup into the bowls. Top each bowl with additional crumbled chips, the remaining 1/2 ounce of cheese, and the last tablespoon of cilantro. Serve and enjoy!

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