|My Tweaked Chicken Tortilla Soup|
And guess what?
It was fast and delicious and I feel like a Rock Star
Chicken Tortilla Soup by Trisha Yearwood
Tweaked meaning I don't have all this but I want some.
And guess what it was delicious.
So how did I do it?
Here is the original and my changes:
3 tablespoons butter - same
1 teaspoon minced garlic - dried garlic granules and garlic powder
1 medium onion, finely chopped - dried minced onion
2 tablespoons all-purpose flour - same
Three 14-ounce cans chicken broth - Knorr's chicken broth granules
4 cups half-and-half - one can evaporated milk
One 10.75-ounce can cream of chicken soup - same
1 cup prepared salsa, mild or spicy - 2 cups salsa
4 boneless, skinless chicken breasts, boiled, drained and shredded
- 2 cans shredded chicken from my years supply
One 15-ounce can black beans, drained - 4 cans pinto beans
One 15-ounce can kidney beans, drained
One 15-ounce can whole kernel corn, drained - 2 can corn undrained
2 teaspoon ground cumin - same
One 1.27-ounce packet fajita seasoning - left out
One 16-ounce bag tortilla chips - same
8 ounces Monterey Jack, grated - no
8 ounces sharp Cheddar, grated - same
1/2 cup sour cream - no
I added -1 tsp. cayanne pepper
1 Tbl. chili powder
I didn't saute onions and garlic because I used dried. I just put them in all the wet mixture.
Melt the butter in a large pot over medium heat. Add the garlic and the onion and saute until softened, 5 minutes. Add the flour and stir well, cooking for 1 minute more. Add the broth and the half-and-half. Stir in the cream of chicken soup, salsa, chicken, beans, corn, cumin and fajita seasoning. Continue to simmer over low heat for 15 minutes.
Crumble the tortilla chips into individual bowls and top with a ladle of soup. Sprinkle each serving with cheese and add a dollop of sour cream.
Recipe adapted from Georgia Cooking in an Oklahoma Kitchen by Trisha Yearwood (c) Clarkson Potter 2008