Cheesy Tortilla Soup

By brownbox

Ingredients

• 6 Envelopes fajita seasoning
• 6 lbs. boneless chicken breasts, cubed
• 12 Tbs. canola oil
• 3 C. chopped onion
• 1 1/2 C. butter
• 2 C. flour
• 21 C. chicken broth
• 2 C. diced tomatoes with chilies
• 6 C. velveeta
• 6 C. Shredded Monterey-Jack cheese
• 9 C. Half & Half

Preparation

Step 1

Prepare fajita mix according to package directions, add chicken and marinate as directed. In a large skillet, cook chicken in oil until no longer pink; set aside.

In a large soup pot, saute onion in butter until tender. Stir in flour until blended. Gradually sitr in broth. Bring to a boil. Cook and stir for 2 minutes or until thickened and bubbly. Add the tomatoes and cheeses, cook and sitr until cheese is melted.

Stir in cream and reserved chicken; heat through, do not boil. Garnish with guacamole, cheddar cheese and tortilla chips.