Creamy Chicken Tortilla Soup

By lindaauman

This recipe was adapted from Trisha Yearwood's Chicken Tortilla Soup recipe.

Ingredients

• 2 tablespoons butter
• 1 teaspoon minced garlic
• 1 medium onion, finely chopped
• 2 quarts chicken broth
• 4 large boneless, skinless chicken breasts, boiled, drained and chopped
• 1 cup prepared salsa, mild or spicy
• 1 can Rotel tomatoes
• 3 12-oz. pkg. Baja Roasted Corn Blend by Flav-R-Pac (Sam's Club)
• 1 can pinto beans
• 1 teaspoon ground cumin
• One 1.27-ounce packet fajita seasoning
• 1 - 1.5 cups heavy cream
• Salt, pepper, and hot red pepper flakes to taste
• One 16-ounce bag tortilla chips
• 8 ounces Monterey Jack, grated
• 8 ounces sharp Cheddar, grated

Preparation

Step 1

Melt the butter in a large pot over medium heat. Add the garlic and the onion and saute until softened, 5 minutes.

Add the broth and the four chicken breasts. Cook until chicken is done; do not overcook. Remove chicken breasts and chop into bite-sized cubes.

Into the chicken broth stir the salsa, Rotel, beans, corn blend, cumin, fajita seasoning, salt, pepper, and pepper flakes. Add the chopped chicken. Bring to a low boil and simmer over low heat for 20 minutes.

Add cream and heat through; don't boil.

Ladle into bowls and sprinkle each serving with cheese. Serve with crumbled tortilla chips.