CHEESY TORTILLA SOUP

By gammy

SERVES 8, 1 CUP EACH

Ingredients

• 3 TABLESPOON BUTTER
• 3 TABLESPOON CHOPPED ONIONS
• 3 TABLESPOON FLOUR
• 1 CAN (28 OZ) NO SALT ADDED DICED TOMATOES, UNDRAINED
• 1 CAN (14.5 OZ) FAT FREE REDUCED SODIUM CHICKEN BROTH
• 1 PACKAGE (1.4 OZ) TACO BELL TACO SEASONING MIX
• 2 CUPS SHREDDED ROTISSERIE CHICKEN
• 1/2 LB (8 OZ) VELVEETA, CUT INTO 1/2 INCH CUBES
• 1/2 CUP TORTILLA CHIPS (1 OZ) COARSELY CRUSHED
• 1 LIME CUT INTO 8 WEDGES

Preparation

Step 1

MELT BUTTER IN MEDIUM SAUCEPAN ON MEDIUM-HIGH HEAT. ADD ONIONS; COOK 2 MINUTES OR UNTIL CRISP TENDER, STIRRING FREQUENTLY. STIR IN FLOUR UNTIL BLENDED.
ADD TOMATOES, BROTH AND SEASONING MIX; STIR. BRING TO BOIL; SIMMER ON MEDIUM-LOW HEAT 2 MINUTES. ADD CHICKEN AND VELVEETA; COOK AND STIR 5 MINUTES OR UNTIL VELVEETA IS COMPLETELY MELTED AND CHICKEN IS HEATED THROUGH.
TOP WITH CRUSHED CHIPS. SERVE WITH LIME WEDGES.