Chicken Tortilla Soup

Name: Chicken Tortilla Soup
Prep time: 30 min
Cook time: 1 h 15 min
Total time: 1 h 45 min
Yield: 6 serving(s)
Ingredients: 4 tablespoons butter; 1 teaspoon garlic, minced; 1 large onion, finely chopped; 1 large green bell pepper, finely chopped; 2 tablespoons flour; 3 (14 ounce) cans chicken broth; 2 cups heavy whipping cream; 1 (10 3/4 ounce) can cream of chicken soup; 1 (15 1/2 ounce) jar chunky salsa; 6 boneless skinless chicken breasts; 1 (15 ounce) can black beans, drained and rinsed; 1 (15 ounce) can whole kernel corn, drained; 1 tablespoon ground cumin; 1/4 teaspoon white pepper; 1/4 teaspoon ground cayenne pepper (less if you don't like spicy); 1 (1 1/3 ounce) package dry fajita seasoning mix; corn tortilla chips, for garnish; tony chacherie seasoning

Submitted by Luby Luby Luby

"This is a spin-off of Trisha Yearwood's Chicken Tortilla Soup. The first time I cooked it I followed the recipe exactly and it was very good. However, I never can leave well enough alone. I added some things and took away some things and came out with this version which turned out to be just right."

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Ready In:: 1hr 45mins
Ingredients:: 18
Serves:: 6

ingredients

4 tablespoons butter
1 teaspoon garlic, minced
1 large onion, finely chopped
1 large green bell pepper, finely chopped
2 tablespoons flour
3 (14 ounce) cans chicken broth
2 cups heavy whipping cream
1 (10 3/4 ounce) can cream of chicken soup
1 (15 1/2 ounce) jar chunky salsa
6 boneless skinless chicken breasts
1 (15 ounce) can black beans, drained and rinsed
1 (15 ounce) can whole kernel corn, drained
1 tablespoon ground cumin
¹⁄₄ teaspoon white pepper
¹⁄₄ teaspoon ground cayenne pepper (less if you don't like spicy)
1 (1 1/3 ounce) package dry fajita seasoning mix
corn tortilla chips, for garnish
tony chacherie seasoning

directions

Lightly season chicken breasts with Tony Chacherie seasoning to taste.
Melt butter in large heavy stockpot over medium heat.
Lightly brown chicken breasts in butter.
When lightly browned remove and set aside.
In stockpot add onions and bell pepper.
Saute' until soft, about 30 minutes.
Add flour and stir well, cooking for about 3 minutes.
Add all remaining ingredients except heavy cream and chicken.
Bring to a simmer.
While waiting for mixture to come to a simmer, coarsely chop reserved chicken and add to pot.
Simmer covered for 30 minutes.
Add heavy cream and gently simmer for 10 minutes.
Serve in individual bowls with crushed tortilla chips on top.

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RECIPE SUBMITTED BY

Luby Luby Luby

Lafayette, LA

Living in the south we are very lucky to have an abundance of fresh seafood and other ingredients at our disposal when trying new recipes. My husband and I both love to cook and have learned a lot about cooking from our native Louisianian, Paul Prudhomme (we learned to be very careful with his recipes as they are very spicy - even for us), native New Orleanian, Frank Davis and transplanted Emeril Lagasse. It would be very difficult to pick an all time favorite cookbook since I have approximately 200. I enjoy collecting local cookbooks as well as others from different areas. This picture is obviously when DH and I got married. I cooked all the food and even made my wedding cake.

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