Devin's Chicken Tortilla Soup

The Four Mom's are doing a link-up today for easy recipes for lunch.  While this may be a little more involved, it makes a lot of soup....which can either be frozen for later use or cooked for an evening meal and served for lunch the next day.  What makes it even easier for me is that I don't cook it!!  Devin does and as always it is so very delicious!  Enjoy! Check out other recipes at Raising Olives, Life in a Shoe, Smockity Frocks, and The Common Room.


Devin's Chicken Tortilla Soup

3 cloves of minced garlic
half an onion, chopped
3 T butter
2 T all-purpose flour
3 14 oz cans chicken broth
4 cups half-and-half
1 can cream of chicken soup
1 can Rotel
2 cans Cheddar cheese soup
6 boneless chicken breast halves, cooked and skinned (tonights with chicken leg quarters that were on sale a few weeks ago)
2 t cumin
1 packet fajita seasoning
3 T chopped fresh cilantro

To serve:
tortilla chips
shredded monterey jack cheese

In a large pot over medium heat, saute garlic and onion in the butter for 5 minutes. 

Add flour and stir well, cooking for 1 minute more while adding in a little of the broth to keep from scorching.

Add the rest of the broth and half-and-half.  Bring to a boil and reduce heat to low.  Add the soup, Rotel, chicken, cumin, fajita seasoning and cilantro.  Stir and continue to heat for 15 minutes.

Serve hot with crumbled tortilla chips and cheese on top.