Creamy chicken tortilla soup
Prep time: 10 minutes
Cook time: 25 minutes
Vince's Mexican Restaurant in Woodland is one of Bill Ferrier's favorites. It recently added to its menu a hearty chicken tortilla soup rich in cumin flavor. Ferrier, a resident of Woodland, was hoping for the recipe or one close. This creamy chicken tortilla soup recipe comes from Lila McGraw of Atlanta, Ga. It has the good cumin flavor Ferrier enjoyed with Vince's version.
3 cloves garlic, minced
1 onion, chopped
3 tablespoons butter
2 tablespoons 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 or 1 to 2 chopped jalapeños, to taste (wear gloves)
1 (15-ounce) can creamed corn
2 boneless, skinless chicken breasts, cooked, cut into chunks
2 teaspoons ground cumin
1 (1.27-ounce) packet fajita seasoning
3 tablespoons chopped fresh cilantro, divided use
16 ounces tortilla chips
8 ounces shredded Monterey jack cheese
In a large pot over medium heat, sauté the garlic and onion in butter for 5 minutes. Add all-purpose flour and stir well, cooking for 1 minute more. Add 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 of the cilantro. Stir and continue to cook for 15 minutes.
Crumble tortilla chips into individual bowls. Add ½ ounce shredded cheese to each bowl and ladle in soup. Top each bowl with more crumbled chips, remaining cheese and cilantro and serve.
Per serving, using low-sodium chicken broth: 730 calories; 36 grams protein; 71 grams carbohydrates; 33 grams fat (16 saturated, 10 monounsaturated, 3 polyunsaturated, 4 other); 125 milligrams cholesterol; 1,391 milligrams sodium; 5 grams fiber; 10 grams sugar; 42 percent calories from fat.