Chicken Tortilla Soup

Prep Time: 30 Minutes

Cook Time: 1 Minutes

Ready In: 31 Minutes

Servings: 6

This is a spin-off of Trisha Yearwood's Chicken Tortilla Soup. The first time I cooked it I followed the recipe exactly and it was very good. However, I never can leave well enough alone. I added some things and took away some things and came out with this version which turned out to be just right.

Ingredients:

4 tablespoons butter

1 teaspoon garlic, minced

1 large onion, finely chopped

1 large green bell pepper, finely chopped

2 tablespoons flour

3 (14 ounce) cans chicken broth

2 cups heavy whipping cream

1 (10 3/4 ounce) can cream of chicken soup

1 (15 1/2 ounce) jar chunky salsa

6 boneless skinless chicken breasts

1 (15 ounce) can black beans, drained and rinsed

1 (15 ounce) can whole kernel corn, drained

1 tablespoon ground cumin

1/4 teaspoon white pepper

1/4 teaspoon ground cayenne pepper (less if you don't like spicy)

1 (1 1/3 ounce) package dry fajita seasoning mix

corn tortilla chips, for garnish

tony chacherie seasoning

Directions:

1. Lightly season chicken breasts with Tony Chacherie seasoning to taste.
2. Melt butter in large heavy stockpot over medium heat.
3. Lightly brown chicken breasts in butter.
4. When lightly browned remove and set aside.
5. In stockpot add onions and bell pepper.
6. Saute' until soft, about 30 minutes.
7. Add flour and stir well, cooking for about 3 minutes.
8. Add all remaining ingredients except heavy cream and chicken.
9. Bring to a simmer.
10. While waiting for mixture to come to a simmer, coarsely chop reserved chicken and add to pot.
11. Simmer covered for 30 minutes.
12. Add heavy cream and gently simmer for 10 minutes.
13. Serve in individual bowls with crushed tortilla chips on top.

By RecipeOfHealth.com