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Chicken Tortilla Soup II Recipe

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This recipe for Chicken Tortilla Soup II, by , is from Cooking on the Edge, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Susan Hughes


3 Tablespoons butter
1 teaspoon garlic
1 medium onion (chopped)
2 Tablespoons flour
3 14 oz. cans chicken broth
4 cups half and half
1 cup prepared salsa
4 chicken breasts (boneless skinless (already cooked)
1 15 oz. can kidney beans
1 15 oz. can black beans
1 15 oz. can corn
2 teaspoons ground cumin
1 package fajita seasoning
1 15 oz. can cream of chicken soup

Fresh cilantro to taste

Melt the butter in a large pot over medium heat. Add the garlic and the onion and saute until softened, 5 minutes. Add the flour and stir well, cooking for 1 minute more. Add the broth and the half and half. Stir in the cream of chicken soup, salsa, chicken, beans, corn, cumin and fajita seasoning. Continue to simmer over low heat for 15 minutes.

Crumble the tortilla chips into individual bowls and top with a ladle of soup. Sprinklle each serving with cheese and add a dollop of sour cream.

Number Of Servings:
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