How to Make Chicken Tortilla Soup III - A Step-by-Step Guide

Chicken Tortilla Soup is a flavorful and satisfying dish that is perfect for any time of year. It is a hearty and filling soup that is loaded with tender chicken, vegetables, and comforting spices. This recipe for Chicken Tortilla Soup III is easy to make and packed with delicious flavors that everyone will love.

One of the best things about this soup is that it is so versatile. You can add any vegetables or toppings that you like, making it a great way to use up any odds and ends in ...

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Ingredients

  • 3 cloves garlic, minced
  • 1 onion, chopped
  • 3 tablespoons margarine
  • 2 tablespoons all-purpose flour
  • 3 (14 ounce) cans chicken broth
  • 4 cups half-and-half
  • 1 (10.75 ounce) can condensed cream of chicken soup
  • 1 cup fresh salsa
  • 1 (15 ounce) can creamed corn
  • 6 boneless, chicken breast halves - cooked, skinned
  • 2 teaspoons ground cumin
  • 1 (1.27 ounce) packet dry fajita seasoning
  • 3 tablespoons chopped fresh cilantro
  • 16 ounces tortilla chips
  • 8 ounces shredded Monterey Jack cheese

Information

  • Servings: 8
  • Yield: 8 servings

  • 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 and half-and-half. Bring to a boil and reduce heat to low.
  • Add the soup, salsa, corn, chicken, cumin, fajita seasoning and 2 tablespoons cilantro. Stir and continue to heat for 15 minutes. Crumble tortilla chips into individual bowls, add 1/2 ounce shredded cheese to each bowl and ladle in soup. Top each bowl with more crumbled chips, remaining 1/2 ounce cheese and remaining 1 tablespoon cilantro, and serve.
  • Nutrition

    853 cal.

    • Total Fat: 49g
    • Saturated Fat: 19g
    • Cholesterol: 139mg
    • Sodium: 2166mg
    • Total Carbohydrate: 66g
    • Dietary Fiber: 5g
    • Total Sugars: 5g
    • Protein: 41g
    • Vitamin C: 6mg
    • Calcium: 476mg
    • Iron: 4mg
    • Potassium: 688mg