tortilla soup

Cheesy Tortilla Soup

  • 1 envelope chicken fajita seasoning mix
  • 1 pound boneless skinless chicken breasts, diced
  • 2 tablespoons vegetable oil
  • 1/2 cup chopped onion
  • 1/4 cup butter, cubed
  • 1/3 cup all-purpose flour
  • 2 cans (14-1/2 ounces each) chiken broth
  • 1/3 cup canned diced tomatoes with chilies
  • 1 cup cubed process cheese (Velveeta)
  • 1-1/2 cups (6 ounces) shredded Montery Jack cheese, divided
  • 1-1/2 cups half-and-half cream Guacamole
  • 1/2 cup shredded cheddar cheese
  • Tortilla chips
  1. Prepare fajita mix according to package directions; add chicken and marinate as directed. In a large skillet, cook chicken in oil until juices run clear; set aside.
  2. In a large saucepan, saute onion in butter until tender. Stir in the flour until blended. Gradually stir in broth. Bring to a boil. Cook and stir for 2 minutes or until thickened and bubly. 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). Garnish with guacamole, cheddar cheese and remaining Monterey Jack cheese; add tortilla chips.