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.