Monthly Archives: September 2016

Chicken Tortilla Soup

Of all the recipes that I make, this is one that I’ve probably made the most…and it’s definitely my most requested recipe whenever I share (and I share often since when I make it, it makes a ton!!).  I’ve altered it many times since I got it from my good friend Carter – she made it for one of our scrapbooking trips forever ago.

IMG_3614

 

It has a ton of ingredients – but seriously…the longest part is pulling all of the chicken off of a rotisserie chicken.

Ingredients:
3 cloves garlic, minced
1 onion, chopped
3 tablespoons margarine
2 tablespoons all-purpose flour
3 (14 ounce) cans low sodium chicken broth
4 cups half-and-half  (can use fat free half and half – or a combination of both).  *note below
1 (10.75 ounce) can condensed cream of chicken soup
1 cup salsa (mild, medium or spicy, depending on taste)
1 (15 ounce) can creamed corn
1 (15 ounce) can whole corn
1 (15 ounce) can black beans (I find that I usually add 2 cans of beans – I like it chunkier)
pulled chicken from 1 store bought rotisserie chicken
2 teaspoons ground cumin
1 (1.27 ounce) packet dry fajita seasoning
3 tablespoons chopped fresh cilantro (I always add a lot more!!)
8 ounces shredded pepper-jack cheese (or plain jack if you don’t want the heat)

Directions:
1. In a large pot over medium heat, saute the garlic and onion in the
butter or margarine for 5 minutes. Add flour and stir well, cooking for
1 minute more. Add the broth.  Bring to a boil and reduce heat to low.

2. Add the soup, salsa, corn, beans, chicken, cumin and fajita seasoning.
Stir and continue to barely simmer for 15 minutes.  Add half and half
and cheese. (the original recipe called for adding the half and half
with the chicken broth, but I found that when you use the fat free
stuff, it separates when it cooks too long – so I like to add it to
the end.  It doesn’t change the flavor if it separates – just makes it
look a little funny).  Heat until cheese is melted – bring to just
under a simmer only.  Add cilantro.

3.  Serve with crushed tortilla chips.

*note:  the above is how I made it for years.  Lately, I don’t think it needs as much half & half.  I probably use about half of the amount…I eyeball it – I pour some in until it’s a color that I like.  I think the flavors shine more with less half & half.