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Trisha's Chicken Tortilla Soup

Submitted by: | Source: Trisha Yearwood's: Georgia Cooking in an Oklahoma Kitchen Cookbook

2011-01-28 Other
4.7 6

This tortilla soup is so good. We really love it. I am sure you will too.

  • Servings: 8
  • Prep Time: 10 minutes from time chickem breasts are boiled
  • Cook Time: 25 minutes

Ingredients:

3 Tbsp Butter
1 tsp Minced Garlic
1 Medium Onion, finely chopped
2 Tbsp All-purpose Flour
3× 14-oz cans Chicken Broth
4 cups Half-and-half
1× 10¾ oz can Cream of Chicken Soup
1 cup Prepared Salsa, mild or spicy, according to your taste
4 Boneless, skinless chicken breasts, boiled, drained,and shredded
1× 15-oz can Kidney Beans, drained
1× 15-oz can Black Beans, drained
1× 15-oz can Whole Kernel Corn, drained
2 tsp Ground Cumin
1× 1.27-oz pkg Fajita Seasoning
1× 16-oz bag Tortilla Chips
8-oz Monterey Jack Cheese, shredded
8-oz Sharp Cheddar Cheese, shredded
½ cup Sour Cream

Directions:

1. Melt the butter in a large pot over medium heat; add the garlic and onion and saute for 5 minutes, or until softened.

2. Add the flour and stir well, cooking for 1 minute more.

3. Add the broth and the half-and-half. Bring to a boil over medium heat, about 10 minutes, then reduce the heat to low.

4. Stir in the cream of chicken soup, salsa, chicken, beans, corn, cumin, and fajita seasoning.

5. Continue to simmer over low heat for 15 minutes.

6. Crumble the tortilla chips into individual bowls and top with a ladle of soup.

7. Sprinkle each serving with cheese and add a dollop of sour cream.