Wednesday, November 3, 2010

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

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. 


  1. Thanks so much for stopping by my blog today! :)
    This sounds fabulous. We love soups at our house, so I'll have to give this one a try.

  2. This looks yummy, I think I will have to give this a try. We have a tried and true Chicken Tortilla soup, but this one is a little different. I put your blog in my sidebar last time you left a comment, and I even tried your "creamy meatballs" and linked over to your site. Thanks for stopping by my page. I have a FB page also if you would like to follow me there too.


I love to hear what you think.. Leave me a comment :)