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Trisha Yearwood's Creamy Chicken Tortilla Soup

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Ingredients
  

  • 3 tablespoons butter
  • 1 teaspoon minced garlic
  • 1 medium onion finely chopped
  • 2 tablespoons all-purpose flour
  • 3 14- ounce cans chicken broth
  • 4 cups half-and-half
  • 1 10.75- ounce can cream of chicken soup
  • 1 cup prepared salsa mild or spicy, according to your taste
  • 4 boneless skinless chicken breasts, boiled, drained, and shredded
  • 1 15- ounce can kidney beans drained
  • 1 15- ounce can black beans drained
  • 1 15- ounce can whole kernel corn drained
  • 2 teaspoons ground cumin
  • 1 1.27- ounce packet fajita seasoning
  • 1 16- ounce bag tortilla chips
  • 8 ounces Monterey Jack cheese grated
  • 8 ounces sharp Cheddar cheese grated
  • 1/2 cup sour cream

Instructions
 

  • Sauté the Vegetables: In a large pot, heat the butter over medium heat. Add the minced garlic and chopped onion. Cook, stirring frequently, until the onion is softened and translucent, about 5 minutes.
  • Add Flour: Add in the flour, stir frequently and cook for 1 minute.
  • Build the Soup Base: Pour in the chicken broth and the half and half. Bring the mixture to a boil. Once boiling, reduce the heat to a simmer.
  • Add Beans, Corn, and Chicken: Stir in the cream of chicken soup, salsa, shredded chicken, beans, and corn.
  • Add the Seasonings: Stir in the cumin and fajita seasoning. Continue to simmer over medium-low heat for 15 minutes to allow the flavors to combine.
  • Serve and Garnish: Ladle the soup into bowls and top with grated Monterey Jack cheese and crushed tortilla chips. Add a dollop of sour cream and sliced avocado for extra creaminess, if desired.