Trisha's Chicken Tortilla Soup

Ingredients

• 3 tablespoons butter 
• 15 ounce black beans drained canned
• 15 ounce kidney beans drained canned
• 42 ounce chicken broth canned
• 10.8 ounce cream of chicken soup canned
• 2 tablespoons flour all-purpose
• 1 teaspoon garlic minced
• 2 teaspoon ground cumin 
• 4 cups half-and-half 
• 8 ounces monterey jack grated
• 1 medium onion finely chopped
• 1 cup salsa prepared
• 1.3 ounce fajita seasoning 
• 8 ounces sharp cheddar grated
• 4  chicken breasts shredded boneless skinless boiled drained
• 0.5 cup cup heavy whipping cream sour
• 16 ounce tortilla chips 
• 15 ounce kernel corn whole drained canned

Equipment

• bowl
• ladle
• pot

Directions

1. Watch how to make this recipe.
2. Melt the butter in a large pot over medium heat.
3. Add the garlic and the onion and saute until softened, 5 minutes.
4. Add the flour and stir well, cooking for 1 minute more.
5. 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.
6. Crumble the tortilla chips into individual bowls and top with a ladle of soup.
7. Sprinkle each serving with cheese and add a dollop of sour cream.