Chicken Tortilla Soup

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• Servings: 8
• 3 tablespoons butter
• 1 teaspoon minced garlic
• 1 medium onion (finely chopped)
• 2 tablespoons flour
• 5 1/4 cups chicken broth
• 4 cups half-and-half cream
• 10 3/4 ounces cream of chicken soup
• 1 cup salsa
• 4 boneless skinless chicken breasts (boiled and shredded)
• 15 ounces black beans
• 15 ounces kidney beans
• 15 ounces corn
• 2 teaspoons ground cumin
• 1 (1 1/3 ounce) packet fajita seasoning mix
• 16 ounces tortilla chips
• 8 ounces monterey jack cheese (shredded)
• 8 ounces cheddar cheese (shredded)

Recipe

• 1 melt the butter in a large pot (at least 8 qt) over medium heat. add the garlic and onion, cook until softened (about 5 minutes). add the flour and stir well. cook for an additional 2 minutes (stiring constantly). add the chicken broth and half & half. stir in the remaining ingredients. bring the soup just to a boil then turn the heat down and simmer for 15 minutes.
• 2 put the soup in bowls and top with tortilla chips, cheese and sour cream.
• 3 notes: if you want the soup a little thicker add 2 t of corn starch mixed with 3 t of water in the last 2 minutes of cooking.