Ingredients
Scale
- 3 Tbsp. butter
- 3 Tbsp. all-purpose flour
- 1 onion, diced
- 2 garlic cloves, diced
- 1–32 oz. box of chicken broth
- 1–10 3/4 oz can cream of chicken
- 4 cups half and half
- 3–4 cooked chicken breasts, shredded
- 1 cup salsa
- 1–15 oz. Can creamed corn
- 1 packet fajita seasoning mix
- 2 tsp. Cumin
- shredded Monterey Jack cheese
- crushed tortilla chips
- fresh cilantro
Instructions
- To cook chicken -I like to season with salt, pepper, and garlic salt and make it on my counter top grill. Then I toss hot chicken into my KitchenAid mixer bowl with the flat beater attachment and let it spin for about a minute, I get perfectly even, shredded chicken every time.
- In a large pot melt butter over medium high heat, stir in chopped onions, and saute until onions begin to brown, add garlic and cook for 1 minute.
- Stir in flour and cook for another minute.
- Pour in chicken broth and half and half, bring to a boil, reduce heat and then simmer for 5 minutes allowing mixture to thicken.
- Add salsa, cream of chicken, creamed corn, fajita seasoning mix, cumin, and shredded chicken.
- Allow soup to simmer for 20 minutes over low.
- Ladle soup into soup bowls, top with shredded monterey jack cheese, crushed tortilla chips, and fresh cilantro.
- Serve.
