Trishas Chicken Tortilla Soup Recipe Foodcom

Steps:

• 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.

Steps:

• Bring the chicken, garlic, onions, habaneros, jalapenos and 1 gallon water to a boil in a large pot. Skim the foam from the surface. Reduce the heat to medium and simmer, skimming the surface frequently, until the chicken is cooked through, about 1 hour.
• Remove the chicken from the broth. Strain the broth into another large pot. Return the chiles to broth and discard remaining solids. Shred chicken meat and discard the skin and bones. Set the chicken aside for future use.
• Meanwhile, set the pot with the strained broth over medium heat and add the cilantro. Bring the broth to a simmer and cook until it reduces to 8 cups, about 1 hour. Discard the cilantro. Stir in the lime juice. Season with salt and pepper, and add more lime juice if desired. Return the chicken to the broth. Top with cilantro, tomatoes, avocado, queso fresco, tortillas and roasted corn, if using.

Steps:

• Melt the butter in a large pot (at least 8 qt) over medium heat. Add the garlic and onion, cook until softened (about 5 minutes). Add the flour and stir well. Cook for an additional 2 minutes (stiring constantly). Add the chicken broth and Half & Half. Stir in the remaining ingredients. Bring the soup just to a boil then turn the heat down and simmer for 15 minutes.
• Put the soup in bowls and top with tortilla chips, cheese and sour cream.
• NOTES: If you want the soup a little thicker add 2 T of corn starch mixed with 3 T of water in the last 2 minutes of cooking.