Ingredients
1 tablespoon butter or olive oil
2 cloves garlic, minced
1 small onion, finely chopped
2 tablespoons all-purpose flour
1 (32-ounce) box chicken broth
2 cups (1 pint) half-and-half
1 (10.75-ounce) can cream of chicken soup
1 cup prepared salsa, mild or spicy depending on preference
3-4 cups diced or shredded cooked chicken
1 (15-ounce) can of black beans, drained and rinsed
1 (15-ounce) can kidney beans, drained and rinsed
1 (15-ounce) can whole kernel corn, drained
2 teaspoons ground cumin
1 packet fajita or taco seasoning, mild or spicy depending on preference
OPTIONAL FOR SERVING:
Tortilla chips or strips
Grated cheese
Sour cream
Sliced avocado
Fresh cilantro
Instructions
Heat the butter or oil in a large pot over medium heat. Add the garlic and the onion and sauté 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.
Simmer over low heat for 15 minutes. Ladle soup into individual bowls and top with crumbled tortilla chips or strips. Sprinkle each serving with cheese and add any other optional toppings. Enjoy!
