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Cheesy Tortilla Soup

My daughter came up with this dish when trying to duplicate a soup she sampled at a restaurant. I always pass on to her the rave reviews. —LaVonda Owen, Marlow, Oklahoma
  • Total Time
    Prep: 10 min. + marinating Cook: 15 min.
  • Makes
    8 servings (2 quarts)

Ingredients

  • 1 envelope chicken fajita seasoning mix
  • 4 boneless skinless chicken breast halves
  • 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 chiles
  • 1 cup cubed Velveeta
  • 1-1/2 cups shredded Monterey Jack cheese, divided
  • 1-1/2 cups half-and-half cream
  • 1/2 cup shredded cheddar cheese
  • Guacamole and tortilla chips

Directions

  • 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; remove from skillet and cool slightly. Using 2 forks, shred chicken; 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, Velveeta 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.
Nutrition Facts
1 cup: 395 calories, 27g fat (15g saturated fat), 109mg cholesterol, 1273mg sodium, 11g carbohydrate (4g sugars, 0 fiber), 23g protein.

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