TRISHA YEARWOOD'S CHICKEN TORTILLA SOUP

Steps:

• Step 1
• ingredients
• tablespoons Butter
• teaspoon Garlic (minced)
• Medium Onion (finely chopped)
• instructions
• Melt butter in a large pot over medium heat; add the garlic and onion and sauté for 5 minutes, or until softened.
• Step 2
• ingredients
• tablespoons All-Purpose Flour
• 14-ounce cans Chicken Broth
• cups Half-and-Half
• instructions
• Add the flour and stir well, cooking for 1 minute more. Add the broth and the half and half. Bring to a boil over medium heat, about 10 minutes.
• Step 3
• ingredients
• 10.75-ounce can Cream of Chicken Soup
• cup Prepared Salsa (your favorite)
• Boneless and Skinless Chicken Breasts (boiled and drained and then shredded)
• 15-ounce can Kidney Beans
• 15-ounce can Black Beans (drained)
• 15-ounce can Whole Kernel Corn
• teaspoon Ground Cumin
• 1.27-ounce packet Fajita Seasoning
• instructions
• Then reduce heat to low. Stir in the cream of chicken soup, salsa, chicken, beans, corn, cumin and fajita seasoning. Continue to simmer over low hear for 15 minutes.
• Step 4
• ingredients
• 16-ounce bag Tortilla Chips
• ounce Monterey Jack Cheese (grated)
• Sharp Cheddar Cheese (grated)
• 2 cup Sour Cream
• instructions
• Crumble the tortilla chips into individual bowls and top with a ladle of soup. Sprinkle each serving with cheese and add a dollop of sour cream.