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Chicken Tortilla Soup III

By: Julie

"Easy and delicious! Chicken, corn, cilantro, salsa - your favorite Mexican flavors served up hot. Viva Mexico!"

Rate/Review | Read Reviews (255)

What to Drink?
	Sauvignon Blanc
	Parker's Famous Margaritas

Servings (Help)

US Metric Calculate

Original Recipe Yield 8 servings

Ingredients

3 cloves garlic, minced
1 onion, chopped
3 tablespoons margarine
2 tablespoons all-purpose flour
3 (14 ounce) cans chicken broth
4 cups half-and-half
1 (10.75 ounce) can condensed cream of chicken soup
1 cup fresh salsa
1 (15 ounce) can creamed corn
6 boneless, chicken breast halves - cooked, skinned
2 teaspoons ground cumin
1 (1.27 ounce) packet dry fajita seasoning
3 tablespoons chopped fresh cilantro
16 ounces tortilla chips
8 ounces shredded Monterey Jack cheese

Directions

In a large pot over medium heat, saute 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, cumin, fajita seasoning and 2 tablespoons cilantro. Stir and continue to heat for 15 minutes. Crumble tortilla chips into individual bowls, add 1/2 ounce shredded cheese to each bowl and ladle in soup. Top each bowl with more crumbled chips, remaining 1/2 ounce cheese and remaining 1 tablespoon cilantro, and serve.