Servings: 10 (1 cup)
Calories 328, Fat: 10.3g, Carbs: 29.6g, Fiber 6g, Protein: 30g
Ingredients
- •3 tablespoons butter
- •1 teaspoon garlic
- •1 medium onion (chopped)
- •2 tablespoons flour
- •3 14oz cans chicken broth
- •4 cups half-and-half (or low fat millk)
- •1 cup prepared salsa
- •4 chicken breasts (boneless skinless (already cooked))
- •1 15oz can kidney beans
- •1 15oz can black beans
- •1 15oz can corn
- •2 teaspoons ground cumin
- •1 package fajita seasoning
- •1 15oz can cream of chicken soup
Instructions
- Step 1
- 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.
- Step 2
- 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.
