Trisha’s Chicken Tortilla Soup
Trisha's Chicken Tortilla Soup
Prep time
Cook time
Total time
Make sure you make extras. Not only is this delicious the first time, some think the leftovers are even better!
Author: Trish Yearwood for the Food Network
Serves: 8
Ingredients
- 3 tbsp butter
- 1 tsp minced garlic
- 1 medium onion, finely chopped
- 2 tbsp all-purpose flour
- 3 14 oz cans chicken broth
- 4 cups half-and-half
- 10¾ oz can cream of chicken soup
- 1 cup prepared salsa, mild or spicy
- 4 boneless, skinless chicken breasts, boiled, drained and shredded
- 16 oz bag of tortilla chips
- 8 oz Monterey Jack, grated
- 8 oz sharp Cheddar, grated
- 15 oz can black beans, drained
- 15 oz can kidney beans, drained
- 15 oz can whole kernel corn, drained
- 2 teaspoon ground cumin
- 1.27 oz packet fajita seasoning
- ½ cup sour cream
Instructions
- 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.