Chicken Tortilla Soup

Soup is one of my favorite things to make in the winter.  Strangely, here in Northern California, we haven't had much of a winter, but that hasn't stopped me from my soup making.  I am in love with this chicken tortilla soup.  It is rich, spicy, creamy, and simply delicious.  It was also surprisingly easy to make!  If you are on the east coast right now you must make this warm me up meal!  And if you're in California where our high is expected to be 72 degrees today, make it anyway, you won't be disappointed!

(The bit of O.C.D. in me wants to point out that I should have wiped the inside of the bowl.  Unfortunately, I didn't notice that when I took the pictures, so please ignore the messy bowl!)

Ingredients:
3 tbs butter
1 diced onion
2 cloves of minced garlic
3 tbs flour
6 cups of chicken broth
3/4 cup of half & half
3 tbs taco seasoning
1 cup of salsa (mild or spicy depending on your spice preference, I used mild)
1 can of diced tomatoes
1 can of black beans, drained and rinsed
1 can of kidney beans, drained and rinsed
1 cup of frozen corn (or substitute one can of drained corn)
1 rotisserie chicken, meat removed from bones and skin (or you could use a couple of cooked chicken breasts
for garnish- sour cream, shredded cheese, olives, cilantro, corn chips (or anything else you like)

Directions:
In a large heavy bottomed skillet over medium heat melt butter.  Add onions and garlic.  When soft, about 5 minutes, add three table spoons of flour and stir well until a thick paste is formed.  Cook for a minute or two, then slowly add the broth.  Stir constantly so lumps don't form.  Add the half & half, salsa and taco seasoning.  Stir until smooth and well combined.  Add the tomatoes, beans, corn and chicken and bring to a boil.  Reduce heat to a low simmer, cover and cook for about 15 minutes. Serve with your favorite garnishes (suggestions above).

Serves 6-8