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This recipe for CHICKEN TORTILLA SOUP, by , is from Mary Jo's Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Mary Jo Creevy
Added: Tuesday, November 4, 2008


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

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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