Chicken Tortilla Soup III

Chicken Tortilla Soup III
You can never have too many main course recipes, so give Chicken Tortilla Soup III a try. This recipe covers 37% of your daily requirements of vitamins and minerals. This recipe makes 8 servings with 1051 calories, 74g of protein, and 56g of fat each. If you have monterey jack cheese, chicken broth, creamed corn, and a few other ingredients on hand, you can make it. Autumn will be even more special with this recipe. From preparation to the plate, this recipe takes around 45 minutes. Tortilla Rollups III, Fire Roasted Tortilla Soup with Ancho Tortilla Strips, and Fire Roasted Tortilla Soup with Ancho Tortilla Strips are very similar to this recipe.

Instructions

1
In a large pot over medium heat, saute the garlic and onion in the butter or margarine for 5 minutes.
Ingredients you will need
ButterButter
GarlicGarlic
OnionOnion
Equipment you will use
PotPot
2
Add flour and stir well, cooking for 1 minute more.
Ingredients you will need
All Purpose FlourAll Purpose Flour
3
Add the broth and half-and-half. Bring to a boil and reduce heat to low.
Ingredients you will need
BrothBroth
4
Add the soup, salsa, corn, chicken, cumin, fajita seasoning and 2 tablespoons cilantro. Stir and continue to heat for 15 minutes. Crumble tortilla chips into individual bowls, add 1/2 ounce shredded cheese to each bowl and ladle in soup. Top each bowl with more crumbled chips, remaining 1/2 ounce cheese and remaining 1 tablespoon cilantro, and serve.
Ingredients you will need
Fajita SeasoningFajita Seasoning
CheeseCheese
Tortilla ChipsTortilla Chips
CilantroCilantro
ChickenChicken
French FriesFrench Fries
CuminCumin
SalsaSalsa
CornCorn
SoupSoup
Equipment you will use
BowlBowl
LadleLadle

Equipment

DifficultyHard
Ready In45 m.
Servings8
Health Score29
Magazine