Thanks again Trisha!
brown three tbl butter one chopped onion chopped garlic flour to thicken two tsp three cans chicken broth four cups half n half one can cream of chicken soup one cup salsa two tsp cumin one pkg of fajita seasoning kidney black and corn can serve soup over crumbled tortilla chips and top with sour cream and chedar cheese
Ingredients
- 3 tablespoons butter
1 teaspoon minced garlic
- 1 medium onion, finely chopped
- 2 tablespoons all-purpose flour
- Three 14-ounce cans chicken broth I used one box
- 4 cups half-and-half I used whole milk
One 10.75-ounce can cream of chicken soup
1 cup prepared salsa, mild or spicy
4 boneless, skinless chicken breasts, boiled, drained and shredded
One 15-ounce can black beans, drained
- One 15-ounce can kidney beans, drained
- One 15-ounce can whole kernel corn, drained I rinsed
2 teaspoon ground cumin
One 1.27-ounce packet fajita seasoning - One 16-ounce bag tortilla chips
8 ounces Monterey Jack, grated
- 8 ounces sharp Cheddar, grated
1/2 cup sour cream
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.
