TRISHA YEARWOOD - Chicken Tortilla Soup

By Rose-3

Ingredients

• 3 tablespoons Butter
• 1 teaspoon Garlic (minced)
• 1 Medium Onion (finely chopped)
• 2 tablespoons All-Purpose Flour
• 3 14-ounce cans Chicken Broth
• 4 cups Half-and-Half
• 1 10.75-ounce can Cream of Chicken Soup
• 1 cup Prepared Salsa (your favorite)
• 4 Boneless and Skinless Chicken Breasts (boiled and drained and then shredded)
• 1 15-ounce can Kidney Beans
• 1 15-ounce can Black Beans (drained)
• 1 15-ounce can Whole Kernel Corn
• 2 teaspoon Ground Cumin
• 1 1.27-ounce packet Fajita Seasoning
• 1 16-ounce bag Tortilla Chips
• 8 ounce Monterey Jack Cheese (grated)
• 8 Sharp Cheddar Cheese (grated)
• 1/2 cup Sour Cream

Details

Servings 1
Adapted from beta.abc.go.com

Preparation

Step 1

Melt butter in a large pot over medium heat; add the garlic and onion and sauté for 5 minutes, or until softened.
Add the flour and stir well, cooking for 1 minute more. Add the broth and the half and half. Bring to a boil over medium heat, about 10 minutes.

Then reduce heat to low. Stir in the cream of chicken soup, salsa, chicken, beans, corn, cumin and fajita seasoning. Continue to simmer over low hear 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.