McAllister’s Chicken Tortilla Soup
3 cloves garlic, minced
1 onion, chopped
3 tablespoons butter
2 tablespoons all purpose flour
3 cans (14 ounces each) chicken broth
4 cups half & half
1 can (10.75 ounces) condensed cream of chicken soup
1 cup salsa
1 can (15 ounces) creamed corn
6 boneless skinless chicken breast halves, coked
2 teaspoons ground cumin
1 packet (2.7 ounces) fajita seasoning
3 tablespoons fresh chopped cilantro
To serve:
16 ounces tortilla chips
8 ounces shredded Monterrey Jack cheese
In a large pot over medium heat, saute garlic and onion in butter for 5 minutes.
Add flour and stir well; cook for 1 minute more.
Add broth and half & half. Bring to boil and reduce heat to low. Add the soup, salsa, corn, chicken, cumin, seasoning and 2 tablespoons cilantro. Stir and continue to heat for 15 minutes.
Serve with chips, cheese and cilantro.
Recipe from Sissy / Picture from KendallAndKeith.blogspot.com
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