MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Cheesy Tortilla Soup
Categories: Poultry, Vegetables, Herbs, Chilies, Cheese
Yield: 8 servings

1 oz Env chicken fajita seasoning
- mix
4 Boned, skinned chicken
- breast halves
2 tb Oil
1/2 c Chopped onion
1/4 c Butter; diced
1/3 c A-P flour
29 oz (2 cans) chicken broth
1/3 c Diced tomatoes w/chilies
1 c Cubed Velveeta
1 1/2 c Shredded Monterey Jack
- cheese; divided
1 1/2 c Half & Half cream
1/2 c Shredded Cheddar cheese
Guacamole & tortilla chips

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; remove from
skillet and cool slightly. Using 2 forks, shred chicken;
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, Velveeta 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.

LaVonda Owen, Marlow, Oklahoma

Makes: 8 servings (2 quarts)

RECIPE FROM: https://www.tasteofhome.com

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