Tradition says that Halloween calls for feel-good cuisine like traditional chili and homemade breadsticks. This season, we’re gonna try mixing it up with a creamy tortilla soup … and tortilla chips. And salsa, too, with a side of avocado.
Here’s a rich-and-creamy favorite recipe with traces of no-nonsense ingredients like half-and-half and butter, as well as fresh ones like salsa and cilantro. And like we said, avocado and a side of limes make good garnishes and tasty toppers.
Here’s a glance at what’s inside.
3 cloves minced garlic
1 onion, chopped
3 T. butter
2 T. flour
3 (14 oz.) cans chicken broth
4 c. half-and-half
1 (10.75 oz.) can Cream of Chicken soup
1 c. salsa
1 (15 oz.) can creamed corn
6 boneless chicken breasts
2 t. ground cumin
1 (1.1 oz.) pack fajita seasoning
3 T. chopped fresh cilantro
Monterey Jack cheese
Saute garlic, onion and butter for 15 minutes. Then add flour and cook 1 minute. Add broth and half-and-half, bring to a boil, and reduce heat to low. (Don’t overcook or it will separate.) Add soup, salsa, corn, cooked diced chicken, cumin, fajita seasoning and 2 T. cilantro. Serves eight. Garnish with remaining cilantro and cheese.