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Cheesy Tortilla Soup

 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 whenever this is served.
8 ServingsPrep: 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
  • 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; 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).

2 of 2

Cheesy Tortilla Soup (continued)

Directions (continued)

  • Sprinkle with cheddar and remaining Monterey Jack cheese; top with
  • guacamole and chips. Yield: 8 servings (2 quarts).
Nutritional Facts: 1 cup (calculated without guacamole and chips) equals 395 calories, 27 g fat (15 g saturated fat), 109 mg cholesterol, 1,273 mg sodium, 11 g carbohydrate, trace fiber, 23 g protein.