CREAMY CHICKEN TORTILLA SOUP
Steps:
- In a large pot over medium heat, sauté the garlic and onion in the margarine or butter for 5 minutes. Add 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 1/2 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 cal.; 36 g pro.; 71 g carb.; 33 g fat (16 sat., 10 monounsat., 3 polyunsat., 4 other); 125 mg chol.; 1391 mg sod.; 5 g fiber; 10 g sugar; 42 percent calories from fat.
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Rock Stae vv
[email protected]This soup looks delicious! I can't wait to try it.
BDSHAKIL KHAN
[email protected]I thought this soup was just okay. The broth was a little bland for my taste and the chicken was a bit dry. I also found the vegetables to be a bit undercooked. Overall, I wouldn't make this soup again.
Fahad Vlog
[email protected]Just wanted to say that this soup is amazing! I made it for a party last weekend and everyone raved about it. It's so easy to make and the flavors are incredible. Thanks for sharing this recipe!
AZka Ayan
[email protected]I made this soup last night and it was a hit with my family! The creamy broth was smooth and flavorful, and the chicken was cooked perfectly. I loved the addition of corn and black beans, which gave the soup a nice texture and flavor. I will definite
Achoja Gabriel
[email protected]This chicken tortilla soup was an absolute delight! The creamy broth was rich and flavorful, with a perfect balance of spices. The chicken was tender and juicy, and the vegetables were cooked to perfection. I added a bit of extra cilantro for a pop o