Ingredients
- 3 tbsp. butter
- 1 tsp. minced garlic
- 1 medium onion finely chopped
- 2 tbsp. flour
- 3 cans chicken broth
- 1 quart half-and-half (or 4 cups)
- 1 can cream of chicken soup
- 1 cup hot salsa
- 4 large boneless chicken breasts cooked
- 1 can black beans
- 1 can kidney beans
- 1 can corn
- 2 tsp. cumin
- 1 pkg. fajita seasoning
- 1 pkg. shredded cheese (I used a blend of cheddar and monterey jack)
- 4 corn tortilla's and a little vegetable oil for frying
Preparation
Step 1
Start by roasting the chicken breasts on a heavy baking sheet sprayed with Pam or coated with parchment paper. Season the breasts generously with salt and pepper and coat with olive oil. Roast at 400 degrees for 20-30 minutes. Remove and cool. Cut into bite size pieces.
Open the canned beans and corn and put them into a colander. Give them a rinse to get rid of the canning juices, then let them drain while you go the next step.
Melt butter in large dutch oven, saute onion until soft, then add garlic for just a minute until fragrant. Add flour and stir for 1 minute. Add the broth and half-and-half. Stir in the rest of ingredients, bring to a boil and then reduce heat and let simmer for 15 minutes.
Slice the tortilla chip into 1/2" strips and fry in a non-stick skillet that's been coated with vegetable oil over medium high heat. Watch it carefully, it only takes a few minutes for these to go from yellow and soft to brown and crunchy!
Serve the soup in deep bowls topped with tortilla strips and shredded cheese!