Cheesy Tortilla Soup

Prep Time: 10 Minutes

Cook Time: 0 Minutes

Ready In: 10 Minutes

Servings: 8

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.

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 king arthur unbleached 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:

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).

By RecipeOfHealth.com