Chicken Tortilla Soup III |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Easy and delicious! Chicken, corn, cilantro, salsa - your favorite Mexican flavors served up hot. Viva Mexico! 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 |
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.
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