Prep time: 10 minutes
Cook time: 25 minutes Serves: 8
This creamy version from Lila McGraw of Atlanta, Ga., may fill the bill for Whelan.
3 cloves garlic, minced
1 onion, chopped
3 tablespoons margarine or butter
2 tablespoons all-purpose 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 packet dry fajita seasoning (1.27 ounces)
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 the margarine or butter for five minutes. Add flour and stir well, cooking for one 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, continue to cook for 15 minutes.
Crumble chips into individual bowls. Add ½ ounce shredded cheese to each bowl and ladle in soup. Top each bowl with more crumbled chips, the remaining cheese and cilantro.
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.