Friday's Fractured Features...

Today's Feature is another recipe to go along with the refreshing drink.  :O)
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Chicken Tortilla Soup
(This makes enough for a big family or a nice luncheon)
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1/3 C. Butter
1/4 C. Flour (More for thick & creamy or less for soupy)
1/2 Small Onion (More or less according to taste)
2 Cans (14oz) of Chicken broth (I use 1 can for thick & less soupy)
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Melt the butter in a large sauce pan, add the onion until tender. Add flour to make a roux, then slowly  add cans of Chicken broth. Mix until creamy with no lumps. Add:
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1/2 tsp Garlic Powder (or a fresh clove of garlic)
1-2 TBSP Chili Powder
Salt & Pepper to taste
Boil for a few minutes then add to crock pot of bean mixture:
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Pace Picante Sauce to taste
2 Cans Great Northern White Beans
2 Cans Black Beans
2 Cans Kidney or Pinto Beans  (I use Kidney)
2 Cans of Whole Kernel Corn
2 Cans of Green Chilies
2 Cans of Chicken or (I use 2-4 Skinless Boneless Chicken Breasts) Shredded



  (I put the Chicken in the crock and cook for several hours until done, then shred it and add back to the Crock Pot.



 *Drain all cans BEFORE adding to Crock Pot of Chicken.



 ; then add the roux sauce to Chicken mix.

 


 Cook until heated through;



  serve with Tortilla Chips, Cheese, Sour Cream, etc.

Ladle into big bowls & go ahead and eat it with a fork!

Serve it with a refreshing drink such as the one posted here this week.  :O)

 



~ Enjoy ~