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. —LaVonda Owen, Marlow, Oklahoma
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 8
white meat free
contains gluten
red meat free
shellfish free
contains dairy
pescatarian
- 1/2 cup chopped onion
- 1/3 cup all-purpose flour
- 1/2 cup shredded cheddar cheese
- 2 tablespoons canola oil
- 1/4 cup butter cubed
- 1-1/2 cups half-and-half cream
- 2 cans (14-1/2 ounces each) chicken broth
- 1 cup cubed process cheese (velveeta)
- 1 envelope chicken fajita seasoning mix
- 1 pound boneless skinless chicken breasts diced
- 1/3 cup canned diced tomatoes with chilies
- 1-1/2 cups shredded monterey jack cheese divided
- guacamole and tortilla chips
- Carbohydrate 4.90948125572053 g
- Cholesterol 56.7995093444334 mg
- Fat 12.7513796392375 g
- Fiber 0.310625007574791 g
- Protein 15.8314608216178 g
- Saturated Fat 5.84111019061515 g
- Serving Size 1 1 servings (2 quarts). (91g)
- Sodium 195.492713532517 mg
- Sugar 4.59885624814574 g
- Trans Fat 0.793439144828493 g
- Calories 200 calories
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). Sprinkle with cheddar and remaining Monterey Jack cheese; top with guacamole and chips.
