CREAM OF CHICKEN TORTILLA SOUP
This soup is a wonderful change from the tomato based tortilla soups. This one is a combination of chicken broth, cream of chicken soup, salsa, and half and half. The original recipe is from allrecipes. com, but I have added a few of my own touches to it. We love this soup, and it can be "heated up" by the addition or reduction of the jalapenos added to it.
Provided by MailbagMary
Categories Chowders
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- In a large pot over med. heat, saute garlic and onions in butter.
- Add broth, cream of chicken soup, and half and half.
- Mix until well combined.
- Add salsa, corn, chicken, cumin, chili powder, and jalapenos.
- Simmer soup for 1/2 to 1 hour, stirring often.
- Crumble tortilla chips into individual bowls, and ladle in the soup.
- Top with cilantro, cheese, and more tortillas if desired.
Nutrition Facts : Calories 472.2, Fat 25, SaturatedFat 13, Cholesterol 115.9, Sodium 1501.8, Carbohydrate 36.4, Fiber 3.9, Sugar 6.7, Protein 29.9
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