Chicken Tortilla Soup

In the Fall/Winter season, I love trying new soups out. There is nothing more cozy than enjoying a bowl of soup on a cold, gray day. I made this for my family last week and it was a hit. The kids loved that I put chips in their bowls, so it was a game to find all the chips he-he! This recipe makes a lot, so be prepared for leftovers. I took the leftovers and put it in my freezer for another day! 

3 tbsp butter
2 tsp minced garlic
1 onion, chopped
2 tbsp flour
42 oz chicken broth
4 cups low-fat milk
1 cup salsa
4 boneless, skinless chicken breasts, cooked and shredded
1 (15 oz) can kidney beans, drained
1 (15 oz) can black beans, drained and rinsed
1 (15 oz) can corn, drained
1 package fajita seasoning
1 (15 oz) can cream of chicken soup
Tortilla Chips
Cheddar Cheese, shredded
Sour Cream
Melt butter in a large pot. Add the garlic and onion, and allow to cook about 4-5 minutes, or until tender. Add in the flour and allow to cook an additional 1 minute. Add in the chicken broth and milk. Stir in the cream of chicken soup, salsa, shredded cooked chicken, kidney beans, black beans, corn, taco seasoning, and fajita seasoning. Mix until all is combined. Allow to simmer over low-medium heat for about 15-20 minutes. Once warmed through, crush some tortilla chips into the bowls and serve soup over chips. Top with cheese and sour cream if desired.
Recipe Adapted from: Trisha Yearwood
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