A wonderful soup for a cold brisk day! Feel free to mix up this recipe you will never go wrong! Throw it in a crock pot on low all day and have a yummy supper waiting for you when you get home!
Total: 40 min
Prep: 15 min
Cook: 25 min
Yield: 8 servings
3 tablespoons butter
1 teaspoon minced garlic
1 medium onion, finely chopped
2 tablespoons all-purpose flour
2 – 14-ounce cans chicken broth
3 cups half-and-half or milk for lower fat option
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
1/2 cup sour cream
One 16-ounce bag tortilla chips
8 ounces Monterey Jack, grated
8 ounces sharp Cheddar, grated
Melt the butter in a large pot over medium heat. Add the garlic and the onion and sauté 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.
NOTE: Sautee up your onions and garlic and add to a crock pot. Put in your raw chicken breasts and all your ingredients. Set it to low all day and it will be all set for when you come home! Shred up the chicken breast prior to serving!
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