Chicken Tortilla Soup III

Name: Chicken Tortilla Soup III
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 6 boneless, chicken breast halves - cooked, skinned; 1 kilograms chicken broth; 305 grams condensed cream of chicken soup; 425 grams creamed corn; 2 Tbsps all-purpose flour; 3 Tbsps chopped fresh cilantro; 3 cloves garlic, minced; 2 teaspoons ground cumin; 946 milliliters half-and-half; 3 Tbsps margarine; 227 grams shredded Monterey Jack cheese; 1 onion, chopped; 237 milliliters fresh salsa; 36 grams packet dry fajita seasoning; 454 grams tortilla chips

Chicken Tortilla Soup III might be just the main course you are searching for. This recipe covers 31% of your daily requirements of vitamins and minerals. One serving contains 792 calories, 37g of protein, and 45g of fat. This recipe serves 8. Head to the store and pick up salsa, half-and-half, condensed cream of chicken soup, and a few other things to make it today. To use up the margarine you could follow this main course with the Peanut Butter Icebox Cookies as a dessert. From preparation to the plate, this recipe takes around 45 minutes. It can be enjoyed any time, but it is especially good for Autumn.

Instructions

In a large pot over medium heat, saute the garlic and onion in the butter or margarine for 5 minutes.

Ingredients you will need

Butter

Garlic

Onion

Equipment you will use

Pot

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

Ingredients you will need

All Purpose Flour

Add the broth and half-and-half. Bring to a boil and reduce heat to low.

Ingredients you will need

Broth

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 Seasoning