Chicken Tortilla Soup Iii
Serves: 3
Darlene Legros
1 January 1970
Based on User reviews:
53
Spice
57
Sweetness
53
Sourness
41
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
3 cloves
Garlic (minced)3 tbsps
Margarine2 tbsps
All-Purpose Flour4 cups
Half-And-Half1 cup
Salsa (fresh)430 g
Creamed Corn (can)2 tsps
Ground Cumin3 tbsps
Cilantro (chopped fresh)450 g
Tortilla ChipDirections:
1
In a large pot over medium heat, saute the garlic and onion in the butter or margarine for 5 minutes
2
Add flour and stir well, cooking for 1 minute more
3
Add the broth and half-and-half
4
Bring to a boil and reduce heat to low
5
Add the soup, salsa, corn, chicken, cumin, fajita seasoning and 2 tablespoons cilantro
6
Stir and continue to heat for 15 minutes
7
Crumble tortilla chips into individual bowls, add 1/2 ounce shredded cheese to each bowl and ladle in soup
8
Top each bowl with more crumbled chips, remaining 1/2 ounce cheese and remaining 1 tablespoon cilantro, and serve