Cheesy Chicken Tortilla Soup

I remember this being a soup that my brother and I would always like, whenever my Mom made it. Dare I say this, but the one she used was way too cheesy. This recipe had just the right amount of cheese and it didn’t require a whole brick of Velveeta. Yes, this soup has velveeta cheese. Don’t judge! The soup almost reminded me of making that velveeta cheese dip, where you just add in a can of rotel tomatoes. That’s exactly what I added too, since I didn’t have any salsa at all in the house. It was delicious and spicy. Even the lactose intolerant husband said he enjoyed it. He took his pills of course.

This weekend, I plan on posting some Jamaican recipes for you all to try. I’ve been doing a lot of research on the web for recipes and found some for Jerk Seasoning, Johny Cakes, and I’m going to try and make the recipe we learned how to make at the resort. I believe the chef said it was called Escovitch, but we didn’t catch what the name of it was. The resort is supposed to be emailing me the recipe hopefully.

Recipe adapted from Krista’s Kitchen via Tasty Kitchen

Servings: 8
Points Plus: 8 (1 cup)
Calories 310 | Total Fat 14.96g | Carbohydrate 16.08g | Fiber 1.7g | Protein 27.36g

Ingredients

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1 envelope Taco Seasoning
1-½ pound Boneless, Skinless Chicken Breasts, Diced
½ cups Chopped Onion
2 T Butter
1/3 cups Flour
2-½ cups low sodium, reduced fat chicken broth
8-12 oz. 2% Milk Velveeta, cubed
8 oz. Shredded reduced-fat Monterey Jack or Mexican 4 cheese blend shredded cheese
1 jar salsa (any Variety)
1 cup 1% milk

Additonal Toppings
Fritos, green onion, and sour cream (for garnish)

Instructions

In a skillet, add seasoning and diced chicken. Cook until chicken is thoroughly cooked. Drain, and set aside. (or cook chicken and toss with seasoning mix like I did)

In large saucepan (or pot), saute onion in butter for 2 minutes. Stir in flour until blended, then gradually stir in the broth. Bring to a boil. Cook and stir for two minutes longer, or until thickened slightly. Add Velveeta, shredded cheese and salsa. Cook on medium-low until cheese is melted.

Stir in half and half. Add the chicken back in. Stir. Heat through but do not boil. Remove from heat. Garnish with Fritos (you can also use guacamole, sour cream, and green onions). Enjoy!

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