I made this and Chad and I really liked it quite a bit.
- 1 can corn drained
- 1/2 cup sour cream
- 1 cup salsa
- 3 tbl. butter
- 1 tsp. minced garlic
- 1 med. onion, finely chopped or use onion powder
- 2 tbl. all purpose flour
- 3 14 oz. cans chicken broth
- 4 cups 1/2 and 1/2
- 1 10.75 oz. can cream of chicken soup
- 1 rotissary chicken from costco or 4 boiled, drained and shredded breasts
- 1 can pinto beans found at albertsons
- 1 can pink bean found at albertsons (i think)
- 2 tsp. gound cumin
- 1 1.27 oz. packet fajita seasoning
- 1 16 oz. bag tortilla chips
- 8 oz. monterey jack cheese shredded
- 8 oz. sharp chedded shredded
- Carbohydrate 106.277914189229 g
- Cholesterol 246.702000037914 mg
- Fat 91.656582724556 g
- Fiber 26.6692860912069 g
- Protein 85.8693594738069 g
- Saturated Fat 54.1972557408036 g
- Serving Size 1 1 Serving (1098g)
- Sodium 4078.27584349081 mg
- Sugar 79.6086280980221 g
- Trans Fat 6.56614257003319 g
- Calories 1550 calories
Step-by-step
- 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.
- 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.
Adding thickening agents directly to boiling liquid creates lumps rather than a smooth base. Sautéing the finely chopped onion and minced garlic in three tablespoons of butter over medium heat provides the fat necessary to hydrate the two tablespoons of all-purpose flour during a strict one-minute cooking phase. This brief par-cooking step eliminates the raw flour taste before any broth enters the vessel.
A heavy-bottomed stockpot or Dutch oven measuring at least six quarts is mandatory here to prevent scorching when the dairy elements are introduced. Heavy cast iron or thick-clad stainless steel distributes heat evenly across the base, stopping the high volume of half-and-half and cream of chicken soup from burning against the bottom during the fifteen-minute simmer over low heat.
Starch degradation ruins the structural integrity of the final bowl if proper holding procedures are ignored. Crumbled tortilla chips must remain separate until service and should be placed directly into individual serving bowls rather than stirred into the pot, preventing the masa from dissolving into an unappealing mush.
Leftovers require rapid cooling within two hours before transfer to airtight containers, lasting up to four days in the refrigerator. Reheating should occur gently over medium-low heat to prevent the Monterey Jack and sharp cheddar cheeses from breaking their emulsions and separating into pools of oil.
