CHICKEN TORTILLA SOUP VIIl

CHICKEN TORTILLA SOUP VIIl

“The base for this chicken stew with Mexican seasonings is made by combining chicken broth and salsa with half-and-half and condensed cream of chicken soup. Garnish with tortilla chips and grated cheese”


3 cloves garlic, minced
1 onion, chopped
3 Tbsp. margarine
2 Tbsp. all-purpose flour
3 (14-oz.) cans chicken broth
4 cups half-and-half
1 (10.75-oz.) can condensed cream of chicken soup
1 cup fresh salsa
1 (15-oz.) can creamed corn
6 boneless chicken breast halves, cooked, skinned
2 tsp. ground cumin
1 (1.27-oz.) packet dry fajita seasoning
3 Tbsp. 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, cumin, fajita seasoning and 2 Tbsp. cilantro. Stir and continue to heat for 15 minutes. Crumble tortilla chops into individual bowls, add ½-oz. shredded cheese to each bowl and ladle in soup. Top each bowl with more crumbled chips and remaining ½-oz. cheese and remaining 1-Tbsp. cilantro, and serve.

Yield: 8 servings.