Chicken Tortilla Soup

This weather is soup weather. Soup’s on! I have been given two Chicken Tortilla Soup recipes in the past week. Both are great finds. The next one that I post has Campbell’s Cheddar Cheese soup in it. The recipe below started in Trisha Yearwood’s kitchen, then to Food Network, then in the hands of my soup/crockpot friend, Patti. Sweet Patti (along with her husband Bob) has a showroom at the Dallas Market and wows her customers with her “soup luncheon.” Her husband, Bob, only takes credit for soups with meat! Meat lovers, stay tuned for one of his. I have indulged in many of Patti’s soups, but this one is my fave. 

 

3 tablespoons butter

1 teaspoon minced garlic

1 medium onion, finely chopped

2 tablespoons all-purpose flour

Three 14-ounce cans chicken broth

4 cups half-and-half

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

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

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.

*If you want to do this in the crockpot or make ahead.  Cook soup according to directions, however, do not add cheese/sour cream. Let the soup cool completely and put in Ziploc freezer bags and freeze.   When ready to enjoy, thaw.  Empty the contents into a crockpot.  Cook on low 2-3 hours.   Sprinkle cheese and a tablespoon of sour cream on top of each bowl of soup. 

What do you think?