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
In a large pot over medium heat, saute the garlic and onion in the butter or margarine for 5 minutes.
Add flour and stir well, cooking for 1 minute more.
Add the broth and half-and-half. Bring to a boil and reduce heat to low.
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.