Chicken Tortilla Soup

By hanley89

Ingredients

• 3 tablespoons butter
• 4 cloves garlic,minced
• 1 medium onion, finely chopped
• 2 tablespoons all-purpose flour
• 48 oz chicken broth
• 4 cups half-and-half
• One 10.75-ounce can cream of chicken soup
• 15.5 oz jar prepared salsa, mild or spicy
• 4 boneless, skinless chicken breasts, boiled, drained and shredded
• 2 15-ounce can black beans, drained
• 2 15-ounce can kidney beans, drained
• 2 15-ounce can whole kernel corn, drained
• 2 teaspoon ground cumin
• 1 1.27-ounce packet fajita seasoning
• 1 tsp kosher salt
• table ground pepper to taste
• 1 16-ounce bag tortilla chips (I use balck bean and garlic)
• 8 ounces Monterey Jack, grated
• 8 ounces sharp Cheddar, grated
• 1/2 cup sour cream

Preparation

Step 1

Melt the butter in a large pot over medium heat. Add the garlic and the onion and saute until softened, 5-10 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 30 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.