Print

Cheesy Chicken Tortilla Soup


  • Author: Jenna
  • Yield: 9 1x
Scale

Ingredients

  • 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 
  • 8oz 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

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


Instructions

  1. Split 2 chicken breasts in half lengthwise so you have 4.  Rub the taco seasoning onto chicken. Add 1 tablespoon of butter to a skillet and then add the chicken. Cook the chicken on one side for 4 to 5 minutes and then flip. Continue cooking the chicken on the other side until it is cooked all the way through. An additional 4 minutes. Take the chicken off the skillet and set it aside on a plate or dish. 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.
  2. Add Velveeta, shredded cheese and salsa. Cook on medium-low until cheese is melted. Stir in milk. Add the chicken back in. Stir. Heat through but do not boil.
  3. Remove from heat. Garnish with Fritos (you can also use guacamole, sour cream, and green onions). Enjoy!
  4. Serving size: 1 cup. 

Notes

myWW points: Blue 6; Green  8;  Purple 6

Nutrition

  • Serving Size: 1 cup
  • Calories: 319
  • Fat: 14.96
  • Carbohydrates: 16.08
  • Fiber: 1.7
  • Protein: 27.36