So, I tried out another soup recipe tonight. At first, I was a little skeptic about this soup recipe because it called for Creamed Corn and I do not like Creamed Corn- however, do not be fooled.
Chicken Tortilla Soup Recipe
Adapted from All Recipes
3 cloves garlic, minced
1 onion, chopped
3 tablespoons margarine
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 (I used one can of Rotel Tomatoes)
1 (15 ounce) can creamed corn
6 boneless, chicken breast halves – cooked, skinned (I used a Rotisserie Chicken Lemon Pepper flavor from my grocery store)
2 teaspoons ground cumin
1 (1.27 ounce) packet dry fajita seasoning
3 tablespoons chopped fresh cilantro (I just used 2 tbs of what I had in the spice container)
16 ounces tortilla chips (I got the strips for a crispier taste)
8 ounces shredded Monterey Jack cheese
Sauté the garlic and onion in the butter or margarine in a large soup pot. Add flour while stirring. Then add your half and half and chicken broth and bring to a boil. Reduce heat to low.
Add the rest of the ingredients (except the chips) and stir. Heat for 15 minutes.
Add your tortilla chips and cheese. I put cheese in the bottom of my bowl before the soup and on top of the soup with the cilantro.
Hope you enjoy this as much as I did.
I have also been working on Thing 1’s fall outfit. I just finished the top- the jumper- tonight. I have to still make matching pants and Thing 2’s matching outfit. Lots to do 🙂
Here is a picture of the jumper. I can’t wait for her to wake up so I can try it on her.