Cheesy Tortilla Soup

By carvalhohm2

Ingredients

• 1 envelope chicken fajita seasoning mix
• 1 pound Boneless Skinless Chicken Breasts, diced
• 2 tablespoons canola oil
• 1/2 cup chopped onion
• 1/4 cup butter, cubed
• 1/3 cup all-purpose flour
• 2 cans (14-1/2 ounces each) chicken broth
• 1/3 cup canned diced tomatoes with chilies
• 1 cup cubed process cheese (Velveeta)
• 1-1/2 cups (6 ounces) shredded Monterey Jack cheese, divided
• 1-1/2 cups half-and-half cream
• 1/2 cup shredded cheddar cheese
• Guacamole and tortilla chips

Details

Servings 8
Adapted from tasteofhome.com

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 saucepan, saute onion in butter until tender. Stir in flour until blended. Gradually stir in broth. Bring to a boil. Cook and stir for 2 minutes or until thickened and bubbly. Add the tomatoes, process cheese and 1 cup Monterey Jack; cook and stir until cheese is melted.

Stir in cream and reserved chicken; heat through (do not boil). Sprinkle with cheddar and remaining Monterey Jack cheese; top with guacamole and chips. 

Yield: 8 servings (2 quarts).