Chicken Tortilla Soup III recipe

All Recipes Best Recipe Soups, Stews and Chili Recipes Soup Recipes Tortilla Soup Recipes

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

Nutrition Info

852.5 calories
carbohydrate: 65.7 g
cholesterol: 138.6 mg
fat: 48.9 g
fiber: 4.6 g
protein: 41.3 g
saturatedFat: 18.8 g
servingSize: -
sodium: 2165.8 mg
sugar: 5.4 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

8 servings

Recipe Note

Easy and delicious! Chicken, corn, cilantro, salsa - your favorite Mexican flavors served up hot. Viva Mexico!

Do you like the recipe? Share this tasty recipe!