Chicken Tortilla Soup

• 4 tablespoons butter
• 1 teaspoon garlic, minced
• 1 large onion, finely chopped
• 1 large green bell pepper, finely chopped
• 2 tablespoons flour
• 3 (14 ounce) cans chicken broth
• 2 cups heavy whipping cream
• 1 (10 3/4 ounce) can cream of chicken soup
• 1 (15 1/2 ounce) jar chunky salsa
• 6 boneless skinless chicken breasts
• 1 (15 ounce) can black beans, drained and rinsed
• 1 (15 ounce) can whole kernel corn, drained
• 1 tablespoon ground cumin
• 14 teaspoon white pepper
• 14 teaspoon ground cayenne pepper (less if you don't like spicy)
• 1 (1 1/3 ounce) packagedry fajita seasoning mix
• corn tortilla chips, for garnish
• tony chacherie seasoning

1. Lightly season chicken breasts with Tony Chacherie seasoning to taste.
2. Melt butter in large heavy stockpot over medium heat.
3. Lightly brown chicken breasts in butter.
4. When lightly browned remove and set aside.
5. In stockpot add onions and bell pepper.
6. Saute' until soft, about 30 minutes.
7. Add flour and stir well, cooking for about 3 minutes.
8. Add all remaining ingredients except heavy cream and chicken.
9. Bring to a simmer.
10. While waiting for mixture to come to a simmer, coarsely chop reserved chicken and add to pot.
11. Simmer covered for 30 minutes.
12. Add heavy cream and gently simmer for 10 minutes.
13. Serve in individual bowls with crushed tortilla chips on top.

butter, garlic, onion, green bell pepper, flour, chicken broth, heavy whipping cream, cream of chicken soup, chunky salsa, chicken breasts, black beans, whole kernel corn, ground cumin, white pepper, ground cayenne pepper, packagedry fajita seasoning, corn tortilla chips, chacherie seasoning

Taken from www.food.com/recipe/chicken-tortilla-soup-319010 (may not work)