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Cheesy Tortilla Soup Recipe

Photo by: Taste of Home

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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 whenever this is served.

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8 Servings
Prep: 10 min. + marinating Cook: 15 min.

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
Guacamole
1/2 cup shredded cheddar cheese
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; 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). Garnish with the guacamole, cheddar cheese and remaining Monterey Jack cheese; add tortilla chips. Yield: 8 servings (2 quarts).

Cheesy Tortilla Soup published in Country Chicken Cookbook , p19

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