Chicken Tortilla Soup III recipe
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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 caloriescarbohydrate: 65.7 gcholesterol: 138.6 mgfat: 48.9 gfiber: 4.6 gprotein: 41.3 gsaturatedFat: 18.8 gservingSize: -sodium: 2165.8 mgsugar: 5.4 gtransFat: : -unsaturatedFat: : -
Directions Chicken Tortilla Soup III
Directions
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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.
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.