Trisha's Chicken Tortilla Soup

  • Level: Easy
  • Yield: 8 servings
  • Total: 40 min
  • Prep: 15 min
  • Cook: 25 min
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Ingredients

3 tablespoons butter

1 teaspoon minced garlic

1 medium onion, finely chopped

2 tablespoons all-purpose flour

Three 14-ounce cans chicken broth

4 cups half-and-half

One 10.75-ounce can cream of chicken soup

1 cup prepared salsa, mild or spicy

4 boneless, skinless chicken breasts, boiled, drained and shredded

One 16-ounce bag tortilla chips

8 ounces Monterey Jack, grated

8 ounces sharp Cheddar, grated

One 15-ounce can black beans, drained

One 15-ounce can kidney beans, drained

One 15-ounce can whole kernel corn, drained

2 teaspoon ground cumin

One 1.27-ounce packet fajita seasoning

1/2 cup sour cream

Directions

  1. 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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Robert Helmig

I agree with the reviewer who asked about the size of the pot being used. This recipe calls for a lot of liquids. Next time I would eliminate 1 can of broth and cut the half & half in half. I think it will result in a great recipe that fits in my 5 quart Dutch oven.

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