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Cheesy Tortilla Soup

Author: Kasey Trenum

Ingredients

  • 1 envelope chicken fajita seasoning mix
  • 1 lb. boneless skinless chicken breasts, diced
  • 2 tbsp. oil olive
  • 1/2 c chopped onion
  • 1/2 cup chopped green peppers can use red or yellow bell peppers as well
  • 1/4 c butter cubed
  • 1/3 c flour
  • 2 14.5 oz cans of chicken broth
  • 1 can mexicorn
  • 1 can Rotel
  • 1 c cubed Velveeta
  • 1 1/2 c Monterrey Jack cheese
  • 1/2 c shredded cheddar
  • 1 1/2 c half and half
  • 4 oz cream cheese.

Instructions

  • Cook chicken in the olive oil and add fajita seasoning mix, set aside.
  • In large saucepan, sauté onion and green pepper in butter until tender. Stir in flour until blended. Gradually stir in broth. Bring to a boil. Cook and stir 2 min or until thick and bubbly. Add the rotel, corn, Velveeta, cream cheese, and cheeses. Cook and stir until cheese is melted.
  • Stir in half and half and chicken. Simmer, but do not boil.
  • Serve topped with chips and cheese.