Barbecued Sticky Ribs
Slow-Cooked Southwest Chicken

Cheesy Tortilla Soup
Only 10 mins to prep!

“My daughter came up with this dish when trying to duplicate a soup she sampled at a restaurant. I always tell her about the rave reviews I get whenever it’s served.”
—LaVonda Owen, Marlow, Oklahoma


  • 1 envelope chicken fajita seasoning mix
  • 1 pound Member's Mark® 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


  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.
  2. 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.
  3. 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).


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