Monday, December 31, 2012

a healthy chicken tortilla soup

There's something about winter time that makes me want to eat a lot of soup. I could probably eat a different kind of soup each day and never grow tired of it.  So recently I wanted to make a chicken tortilla soup, however, I noticed that a lot of the ingredients were full of salt and fat, so I tweaked it a little to make it a little healthier, but it still taste great and had a lot of flavor to it.  This is sure to delight your taste buds on these cold, snowy days.

Ingredients: 3 tablespoons butter, 1 teaspoon minced garlic, 1 medium onion, finely chopped, 2 tablespoons all-purpose flour, Three 14-ounce cans reduced sodium chicken broth, 4 cups low fat half-and-half, One 10.75-ounce can cream of chicken soup, 1 cup prepared salsa, mild or spicy, 4 boneless, skinless chicken breasts, cooked and shredded, One 15-ounce can black beans, drained, One 15-ounce can kidney beans, drained, One 15-ounce can whole kernel corn, drained, 2 teaspoon ground cumin, One 1.27-ounce packet fajita seasoning.

Optional items for topping: tortilla chips, Monterey Jack or Cheddar cheese, grated, sour cream
Directions: Melt the butter in a large pot over medium heat. Add the garlic and the onion and saute until softened, 5 minutes. Add the flour and stir well, cooking for 1 minute more. Add the broth and the half-and-half. Stir in the cream of chicken soup, salsa, chicken, beans, corn, cumin and fajita seasoning. Continue to simmer over low heat for 15 minutes.
To serve 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.
Ummm... doesn't that look good.  You can almost smell the spices through the monitor mixed with the creaminess of the soup base. 

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