Tortilla Soup (Trisha Yearwood's)

Our weather has turned!   Last week, I had the air-conditioner on to cool the house down before we went to bed.
Last night the Handyman made a fire in the fireplace and we lounged around it, reading books, taking a cat nap before going to bed.  It was 57 in our house before the fire,  67 by the time we went to bed.  I have this thing about not needing heat before October! We can handle this for a few more days.  (maybe)

But to take the chill off  you should try this soup.
It's mmmm....mmmmm good!

Trisha Yearwood's Tortilla  Soup

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

Directions

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.

We liked it very much.  Maybe one of the top  Tortilla soups that I've had...and I usually liked  'fried' tortilla strips in it, not tortilla chips OR  'raw' tortilla strips.  But I liked the crunch of the chips with the cheese on top of this soup.