Chicken Tortilla Soup
from the kitchen of Wendy Connelly
ingredients:
3 cloves garlic, minced
1 onion, chopped
3 Tbsp. butter
2 Tbsp. flour
3 cans low-sod. chicken broth
4 cups half & half
1 can cream of chicken soup
1 cup salsa
2 cans creamed corn
1 roasted chicken, shredded
2 tsp. ground cumin
1 packet fajita seasoning (no MSG)
3 Tbsp. fresh cilantro, chopped
16 oz. tortilla chips
8 oz. shredded Pepper Jack
8 oz. sour cream
directions:
In a large pot over medium heat, sauté garlic and onion in butter for 5 min. Add flour and stir well, cooking 1 min. more. Add broth and half & half. Bring to a boil; reduce heat to low. Add the soup, salsa, corn, chicken, cumin, fajita seasoning, and 2 Tbsp. cilantro. Stir and continue to heat 15 min. Crumble tortilla chips into bowls, then cheese, then ladle in soup. Top with more tortilla chips, another layer of cheese, and cilantro. Dollop with sour cream. Serves 8.
