Description
Easy and delicious! Chicken, corn, cilantro, salsa – your favorite Mexican flavors served up hot. Viva Mexico!
Ingredients
- 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
- 1 (15 ounce) can creamed corn
- 6 boneless, chicken breast halves – cooked, skinned
- 2 teaspoons ground cumin
- 1 (1.27 ounce) packet dry fajita seasoning
- 3 tablespoons chopped fresh cilantro
- 16 ounces tortilla chips
- 8 ounces shredded Monterey Jack cheese
Instructions
- In a large pot over medium heat
- saute the garlic and onion in the butter or margarine for 5 minutes. Add flour and stir well
- cooking for 1 minute more. Add the 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 cilantro. Stir and continue to heat 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 1/2 ounce cheese and remaining 1 tablespoon cilantro
- and serve.
Servings: 8