Chicken Tortilla Soup by Trisha Yearwood via Boomama
I made this and Chad and I really liked it quite a bit. :)
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 1
contains white meat
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
- 1 can corn drained
- 1/2 cup sour cream
- 1 cup salsa
- 3 tbl. butter
- 1 tsp. minced garlic
- 1 med. onion, finely chopped or use onion powder
- 2 tbl. all purpose flour
- 3 14 oz. cans chicken broth
- 4 cups 1/2 and 1/2
- 1 10.75 oz. can cream of chicken soup
- 1 rotissary chicken from costco or 4 boiled, drained and shredded breasts
- 1 can pinto beans found at albertsons
- 1 can pink bean found at albertsons (i think)
- 2 tsp. gound cumin
- 1 1.27 oz. packet fajita seasoning
- 1 16 oz. bag tortilla chips
- 8 oz. monterey jack cheese shredded
- 8 oz. sharp chedded shredded
- Carbohydrate 106.277914189229 g
- Cholesterol 246.702000037914 mg
- Fat 91.656582724556 g
- Fiber 26.6692860912069 g
- Protein 85.8693594738069 g
- Saturated Fat 54.1972557408036 g
- Serving Size 1 1 Serving (1098g)
- Sodium 4078.27584349081 mg
- Sugar 79.6086280980221 g
- Trans Fat 6.56614257003319 g
- Calories 1550 calories
Directions 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. Sprinkle each serving with cheese and add a dollop of sour cream.
