Chicken Tortilla Soup (The Chew)

Trisha Yearwood's Recipe from The Chew

Yield: 1 serving
Community Recipe from

Ingredients

  • 3 tablespoon(s) butter
  • 1 teaspoon(s) garlic
  • 1 medium onion (chopped)
  • 2 tablespoon(s) flour
  • 3 can(s) Chicken Broth (14-oz)
  • 4 cup(s) half-and-half
  • 1 can(s) cream of chicken soup
  • 1 cup(s) salsa
  • 4 chicken breasts (shredded)
  • 1 can(s) kidney beans (drained)
  • 1 can(s) black beans (drained)
  • 1 can(s) corn (drained)
  • 2 teaspoon(s) cumin
  • 1 package(s) fajita seasoning (taco will work too)
  • 1 bag(s) tortilla chips
  • 1 bag(s) shredded cheese (optional)
  • 1/2 cup(s) sour cream (optional)

Preparation

  1. -Melt butter in a large pot over medium heat; add the garlic and onion and sauté for 5 minutes, or until softened.
  2. -Add the flour and stir well, cooking for 1 minute more. Add the broth and the half and half. Bring to a boil over medium heat, about 10 minutes.
  3. -Then reduce heat to low. Stir in the cream of chicken soup, salsa, chicken, beans, corn, cumin and fajita seasoning. Continue to simmer over low hear for 15 minutes.
  4. -Crumble the tortilla chips into individual bowls and top with a ladle of soup. Sprinkle each serving with cheese and add a dollop of sour cream.
October 2012

This recipe is a personal recipe added by ktbanks2006 and has not been tested or endorsed by MyRecipes.

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