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I changed a couple of things to make this soup lighter like fat-free milk instead of half and half and cooking spray Canola oil instead of butter. I omitted the cumin since I am not a big fan and the fajita seasoning has some in it.
Really good soup, my hubby had seconds.
3 tablespoons butter
1 teaspoon minced garlic
1 medium onion finely chopped
2 tablespoons all-purpose flour
3 (14 oz) cans chicken broth
4 cups half and half
1 (10.75 oz) cream of chicken soup
1 cup salsa, mild or spicy
4 boneless skinless chicken breasts, boiled, drained and shredded
1 (15 oz) black beans, drained
1 (15 oz) red kidney beans, drained
1 (15 oz) whole kernel corn, drained
2 teaspoons cumin
1 1.27 oz packet fajita seasoning or 4 to 4 1/2 teaspoons of my home-made fajita seasoning (See recipe in Condiment Section)
Garnishes:
1 (16 oz) bag tortilla chips
8 oz Monterey Jack cheese, grated
8 oz sharp Cheddar cheese grated
1/2 cup sour cream
Melt the butter in a large pot over medium heat. Add the garlic and the onion and saute until softened about 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, beans, corn, fajita seasoning, salsa, chicken and cumin.
Continue to simmer over low heat for 15 minutes.
Ladle the hot soup into bowls. Serve with the the desired garnishes.
Makes 8 servings
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