Name: Chicken Tortilla Soup III
Yield: 8
Ingredients: Garlic, minced - 3 cloves; Onion, chopped - 1; Margarine - 3 tablespoons; All-purpose flour - 2 tablespoons; Chicken broth - 3 (14 ounce) cans; Half-and-half - 4 cups; Condensed cream of chicken soup - 1 (10.75 ounce) can; Fresh salsa - 1 cup; Creamed corn - 1 (15 ounce) can; Boneless, chicken breast halves - cooked, skinned - 6; Ground cumin - 2 teaspoons; Dry fajita seasoning - 1 (1.27 ounce) packet; Chopped fresh cilantro - 3 tablespoons; Tortilla chips - 16 ounces; Shredded Monterey Jack cheese - 8 ounces

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Ingredients for - Chicken Tortilla Soup III

1. Garlic, minced - 3 cloves

2. Onion, chopped - 1

3. Margarine - 3 tablespoons

4. All-purpose flour - 2 tablespoons

5. Chicken broth - 3 (14 ounce) cans

6. Half-and-half - 4 cups

7. Condensed cream of chicken soup - 1 (10.75 ounce) can

8. Fresh salsa - 1 cup

9. Creamed corn - 1 (15 ounce) can

10. Boneless, chicken breast halves - cooked, skinned - 6

11. Ground cumin - 2 teaspoons

12. Dry fajita seasoning - 1 (1.27 ounce) packet

13. Chopped fresh cilantro - 3 tablespoons

14. Tortilla chips - 16 ounces

15. Shredded Monterey Jack cheese - 8 ounces

How to cook deliciously - Chicken Tortilla Soup III

1. Stage

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.

2. Stage

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.