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Creamy chicken tortilla soup
Prep time: 10 minutes Cook time: 25 minutes Serves 8
Last week, Linda Harrington of Elk Grove, was looking for a hearty vegetarian soup recipe. We featured a black bean soup for Harrington. This week Cheri Marchaunt of Springville, Calif., was also hoping for a good soup recipe, but not necessarily vegetarian. This is a creamy version of chicken tortilla soup and comes from Lila McGraw of Atlanta, Ga.
3 cloves garlic, minced
1 onion, chopped
3 tablespoons butter
2 tablespoons all-purpose flour
Three 14-ounce cans chicken broth
4 cups half and half
One 10.75-ounce can condensed cream of chicken soup
1 cup fresh salsa or 1 to 2 chopped jalapenos, to taste (wear gloves)
One 15-ounce can creamed corn
2 boneless, skinless chicken breasts, cooked, cut into chunks
2 teaspoons ground cumin
One 1.27-ounce packet dry fajita seasoning
3 tablespoons chopped fresh cilantro, divided use
16 ounces tortilla chips
8 ounces shredded Monterey Jack cheese
In a large pot over medium heat, saute the garlic and onion in the butter for 5 minutes. Add flour and stir well, cooking for 1 minute more. Add broth and half and half. Bring to a boil and reduce heat to low. Add the soup, salsa, corn, chicken, cumin, fajita seasoning and 2 tablespoons of the cilantro. Stir and continue to cook for 15 minutes. Crumble tortilla chips into individual bowls. Add ½ ounce shredded cheese to each bowl and ladle in soup. Top each bowl with more crumbled chips, remaining cheese and cilantro and serve.