Cream of Chicken Tortilla Soup |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 8 |
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This soup is a wonderful change from the tomato based tortilla soups. This one is a combination of chicken broth, cream of chicken soup, salsa, and half and half. We love this soup, and it can be heated up by the addition or reduction of the jalapenos added to it. Ingredients:
4 garlic cloves, minced |
1 large onion, chopped |
3 tablespoons butter |
4 cups chicken broth |
4 cups half-and-half |
1 (10 3/4 ounce) can cream of chicken soup |
1 1/2 cups salsa |
1 (15 ounce) can creamed corn |
1 (15 ounce) can whole kernel corn |
6 boneless skinless chicken breast halves, cooked and shredded |
1/2 cup chopped jalapeno |
2 tablespoons ground cumin (to taste) |
2 tablespoons new mexico chile powder (to taste) |
1 (1 1/2 ounce) package fajita seasoning mix |
chopped fresh cilantro (to garnish) |
tortilla chips |
monterey jack cheese, grated |
Directions:
1. In a large pot over med. heat, saute garlic and onions in butter.
2. Add broth, cream of chicken soup, and half and half.
3. Mix until well combined.
4. Add salsa, corn, chicken, cumin, chili powder, and jalapenos.
5. Simmer soup for 1/2 to 1 hour, stirring often.
6. Crumble tortilla chips into individual bowls, and ladle in the soup.
7. Top with cilantro, cheese, and more tortillas if desired.
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