This chicken tortilla soup is quick to make, flavorful, and filling, plus it freezes well. Garnish with avocado, Monterey Jack cheese, or green onion!
Servings: 10 (1 cup)
Nutrition tips : Pointsplus: 8 , Smartpoints: 8, Calories 328, Fat: 10.3g, Saturated Fat: 3g, Carbs: 29.6g, Fiber 6g, Protein: 30g, Sugar: 1g
•2 tablespoons flour
•3 14oz cans low sodium chicken broth
•4 cups low fat milk
•1 cup prepared salsa
•3 tablespoons butter
•1 teaspoon garlic
•1 medium onion (chopped)
•4 chicken breasts (boneless skinless (already cooked)
•1 15oz can kidney beans
•1 15oz can black beans (salt free)
•1 15oz can corn salt free
•2 teaspoons ground cumin
•1 package fajita seasoning (I recommend Mrs. Dash)
•1 15oz can cream of chicken soup
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.