½ stick of butter
2 garlic cloves
2 onions, chopped
¼ cup of flour
2 fajita spice packets
1 tsp of cumin
1 box of chicken stock
1 pint of half and half
1 large can of cream and chicken soup
1 jar of spicy salsa
2 cans of corn
2 cans of black beans
1 can of red beans
1 large can of cream of chicken soup
6 chicken breasts cooked until browned and shredded


  • Cook the chicken in a pan with a drizzle of olive oil. Salt and pepper the chicken and cook until very browned on all sides of the breast. In a soup pot, melt half a stick of butter and sauté the two onions and garlic until it’s very soft and starting to brown. Add the flour and make a roux. Slowly start to add the chicken stock and mix until fully incorporated. Add the spices and cream of chicken soup while the soup is thick so it mixes in better. Add the salsa, half and half, corn, and beans.
  • Once the chicken is dark brown and cooked all the way through, shred with a fork and add it into the soup.
  • Serve with toasted tortilla strips, sour cream, and shredded cheese.