Village Creamy Chicken Tortilla Soup July 28 2013, 0 Comments

Village Creamy Chicken Tortilla Soup


3 tablespoons unsalted butter
1 clove garlic, minced
1 medium onion, finely chopped
2 tablespoons all-purpose flour
5 cups low- or no-sodium chicken broth
4 cups half-and-half
One 10.75-ounce can cream of chicken soup
1 cup Village Hot Sauce Extra Hot (Mild may be substituted)
1 10 oz can of diced tomatoes with chiles (like Rotel brand)
4 boneless, skinless chicken breasts, cooked (poached) and shredded
One 15-ounce can black beans, rinsed and drained
One 15-ounce can kidney beans, rinsed and drained
One 15-ounce can whole kernel corn, drained (or 2 cups fresh or frozen corn, thawed)
2 teaspoons ground cumin
One 1.27-ounce packet fajita seasoning
One 16-ounce bag tortilla chips
4 ounces Monterey Jack, grated
4 ounces sharp Cheddar, grated
Sour cream
Optional: chopped cilantro, diced avocado, fresh diced tomato, additional Village Hot Sauce


Melt the butter in a large pot over medium heat. Add the garlic and onion and sauté until softened, about 5 minutes. Add the flour and stir well, cooking for another minute. Add the broth and the half-and-half and stir to combine, cooking for 2 or 3 minutes. Then, stir in the cream of chicken soup, Village Hot Sauce, chicken, beans, corn, cumin, and fajita seasoning. Continue to simmer over low heat for 15-20 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, and any other garnishes you’d like. Serves 8.