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CHICKEN TORTILLA SOUP Recipe

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This recipe for CHICKEN TORTILLA SOUP is from Mary Jo's Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 cloves garlic, minced
1 onion, chopped
3 T. margarine
2 T. flour
3 (14 oz.) cans chicken broth
4 c. half and half
1 (10.75 oz. can) condensed cream of chicken soup
1 c. fresh salsa
1 (15 oz.) can creamed corn
6 boneless, chicken breast halves, cooked and skinner
1 packet dry fajita seasoning
3 T. chopped fresh cilantro
16 oz. tortilla chips
8 oz. shredded Monterey jack cheese
Directions:
Directions:
In a large pot over medium heat, sauté 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, fajita seasoning and 2 T. cilantro. Stir and continue to heat for 15 minutes. Crumble tortilla chips into individual bowls, add ˝ oz. shredded cheese to each bowl and ladle in soup. Top each bowl with more crumbled chips, remaining ˝ oz. cheese and remaining 1 T. cilantro and serve.
Personal Notes:
Personal Notes:
Really good!

 

 

 

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