Trisha’s Chicken Tortilla Soup

Name: Trisha’s Chicken Tortilla Soup
Yield: serves 8
Ingredients: 3 tablespoons butter; 1 teaspoon minced garlic; 1 medium onion, finely chopped; 2 tablespoons all-purpose flour; 3 14-ounce cans chicken broth; 4 cups half-and-half; 1 10.75-ounce can cream of chicken soup; 1 cup prepared salsa, mild or spicy, according to your taste; 4 boneless, skinless chicken breasts, boiled, drained, and shredded; 1 15-ounce can kidney beans, drained; 1 15-ounce can black beans, drained; 1 15-ounce can whole kernel corn, drained; 2 teaspoons ground cumin; 1 1.27-ounce packet fajita seasoning; 1 16-ounce bag tortilla chips; 8 ounces Monterey Jack cheese, grated; 8 ounces sharp Cheddar cheese, grated; 1/2 cup sour cream

January 24, 2012

Chicken tortilla soup became really popular in restaurants a few years ago, but it was never something I made at home. Garth loves this soup and orders it almost every time he sees it on a menu, so I started studying the different versions at each restaurant and questioning Garth about what he liked and didn’t like about each one. This recipe I finally came up with doesn’t actually taste like any of those we tasted in restaurants, but we love it—and now we can enjoy it whenever we want!

Recipe notes

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