(WJBF) – This weeks guest is home chef, Lauren Fitzgerald, and she’ll be making her award-winning Chicken Tortilla Soup, that’s near and dear to her heart.
“My mom has been making it for us my whole life and it gives me that ‘at home’ connection, and it brightens up my day, so I’m hoping to bring the same to this kitchen…brighten y’all’s day up.”
Your Hometown Kitchen airs every Friday at 12:30 p.m.
Ingredients
- *4 Skinless Chicken Breasts (seasoned to your preference)
- 3 tablespoons butter
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 2 cups chicken broth
- 4 cup half-and-half
- 1 can (10.5 oz) cream of chicken soup
- 1 can (15 oz) corn, drained
- 1 cup salsa
- 1 packet fajita seasoning
- A few dashes of cumin
- 2 tablespoons fresh cilantro, chopped
- Crushed tortilla chips (for topping)
- Shredded cheese (for topping)
- Additional cilantro (for garnish)
*Chicken breast can be substituted for rotisserie chicken.
Instructions:
- Season and bake the chicken: Preheat your oven and season the chicken to your liking. Bake according to your preferred method until fully cooked, then set aside to rest.
- Prepare the base: While the chicken bakes, melt the butter in a large pot over medium heat.
- Sauté the aromatics: Add the chopped onion to the pot and cook, stirring occasionally, until the onions are translucent, about 4-5 minutes. Then add the minced garlic and sauté for an additional minute until fragrant.
- Make the roux: Sprinkle the flour over the onions and garlic. Stir well and let cook for 1-2 minutes to form a roux.
- Add liquids, seasonings, and chicken: Gradually pour in the chicken broth and half-and-half, followed by the cream of chicken soup, drained corn, salsa, fajita seasoning, cumin, and chopped cilantro. Add the cooked, chopped chicken into the pot as well. Stir to combine.
- Taste: Taste and add more cumin if it is needed.
- Simmer: Bring the mixture to a gentle boil, then reduce the heat to low and let it simmer for about 10 minutes, stirring occasionally to ensure it doesn’t stick.
- Serve: Ladle the soup into bowls. Top with crushed tortilla chips, a generous sprinkle of shredded cheese, and a few extra cilantro leaves for garnish.
