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 Chicken Tortilla Soup |
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 soups |
 DeniseYaeger |
 2012-12-27 10:43:10 |
 Not Rated |
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4 1/2 cloves Garlic
1 1/2 Onion
1/4 cup and 1 teaspoon Margarine
3 tablespoons All purpose flour
5 cans (14 oz) Chicken Broth
6 cups Half and Half
2 cans Condensed Cream of Chicken Soup
1 1/2 cups Fresh Salsa
2 (15 oz) Canned Creamed Corn
9 Cooked and Shredded Bonless Chicken Breasts
1 Tablespoon Ground Cumin
2 packets (1.27 oz) Dry Fajita Mix
1/4 cup and 1 tsp Chopped Cilantro
Tortilla Chips
Cheese (Monterey, Mexican)
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<p>In a large pot over medium heat, saute the garlic and onion in the 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, and 1/2 oz shredded chees to each bowl and ladle in soup. Top each bowl with more chips and cheese and remaining cilantro and serve.</p><p>I just add the cilantro all at once instead of putting in bowls when serving.</p><p> A helpful hint for the chicken to shred it...If you have a KitchenAid mixer, put the hot chicken in to bowl and use the attachement that looks like a peace symbol and turn on mixer to low and the chicken will shred nicely. </p>
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