Chicken tortilla soup became really popular in restaurants a few years ago, but it was never something I made at home. Garth loves this soup and orders it almost every time he sees it on a menu, so I started studying the different versions at each restaurant and questioning Garth about what he liked and didn’t like about each one. This recipe I finally came up with doesn’t actually taste like any of those we tasted in restaurants, but we love it—and now we can enjoy it whenever we want!
Recipe information
Yield
serves 8
Ingredients
Preparation
Melt the butter in a large pot over medium heat; add the garlic and onion and sauté for 5 minutes, or until softened. Add the flour and stir well, cooking for 1 minute more. Add the broth and the half-and-half. Bring to a boil over medium heat, about 10 minutes, then reduce the heat to low. 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.
