COPYCAT MCALLISTER’S CHICKEN TORTILLA SOUP RECIPE – FOOD.COM
Total time: 30 minutes
Prep time: 15 minutes
Cook time: 15 minutes
Yield: 4-6 serving(s)
|3 garlic cloves, 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 3/4 ounce) can condensed cream of chicken soup|
|1 cup salsa|
|1 (15 ounce) can creamed corn|
|3 cooked boneless skinless chicken breasts|
|2 teaspoons ground cumin|
|2 1/2 tablespoons fajita seasoning mix|
|3 tablespoons fresh cilantro, chopped|
|16 ounces tortilla chips|
|8 ounces monterey jack cheese, shredded|
|1/8 cup green onion, chopped|
- 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, few chopped green onions and serve.
Calories 1483.5, FatContent 88.3, SaturatedFatContent 36.1, CholesterolContent 204.1, SodiumContent 3243, CarbohydrateContent 117.6, FiberContent 8.8, SugarContent 10.1, ProteinContent 62.5