Cheesy Tortilla Soup

1/2 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 VELVEETA Pasteurized Prepared Cheese Product cubed

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

Tortilla chips

Guacamole

1.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.

3.Stir in flour until blended.
4.Gradually stir in broth. Bring to a boil. Cook and stir for 2 minutes or until thickened and bubbly.

5.Add the tomatoes, process cheese and 1 cup Monterey Jack; cook and stir until cheese is melted.

6.Stir in cream and chicken; heat through (do not boil).

7.Garnish with the guacamole, cheddar cheese and remaining Monterey Jack cheese; add tortilla chips.