Time: 40 min.
Complexity: easily
Servings: 8

A fresh salsa topping enhances the chicken flavor in Trisha Yearwood's delicious bowl of soup, which gets its thickness from two types of beans and its creaminess from heavy cream.

Ingredients:

• 4 boneless, skinless chicken breasts (boil, drain, and shred)
• 1 can (425 g) black beans (drained)
• 1 can (425 g) of regular beans (drained)
• 1 can (425 g) corn (drained brine)
• 225 g grated Monterey Jack cheese
• 225 g grated sharp Cheddar cheese
• 3 tbsp (45 g) butter
• 1 teaspoon crushed garlic
• 1 medium onion, finely chopped
• 2 tbsp. premium wheat flour
• 3 cans (400 g each) of chicken broth
• 1 can (300 g) of chicken puree soup
• 4 cups low-fat cream (10-12%)
• 1/2 cup sour cream
• 1 cup hot prepared salsa, recipe tomato salsa
• 2 tsp ground cumin
• 1 pack (35 g) fajita seasoning
• 1 pack (450 g) of chips corn tortilla tortillas

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

chicken breasts, onions, garlic, Monterey Jack cheese, cheddar cheese, flour, salsa sauce, black beans, Kidney beans, corn, cumin, cream, sour cream, chips

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Preparation:

Step 1
• In a large saucepan, melt the butter over medium heat. Add the garlic and onion and cook until softened, about 5 minutes. Add the flour and stir well, then cook for another minute. Add the broth and cream.
Step 2
• Add the chicken soup, salsa, chicken, beans, corn, cumin, and fajita seasoning. Continue to simmer over low heat for 15 minutes.
Step 3
• Crush the corn chips and divide them into individual soup bowls. Ladle the soup on top. Sprinkle each serving with cheese and add a dollop of sour cream.

Votes: 2