Wednesday, November 14, 2012

Cheesy Chicken Tortilla Soup

I found this recipe for a cheesier version of chicken tortilla soup, tweaked it a little, and it was really good. It was also pretty quick and easy.

Cheesy Chicken Tortilla Soup

2 Tbsp. Taco Seasoning
2 Boneless, Skinless Chicken Breasts, Diced
1 small onion, chopped
2 Tbsp. Butter
⅓ cup Flour
2 cups chicken broth
8 oz. (¼ block) Velveeta cheese, cubed
8 oz. Shredded Monterrey Jack cheese
1 jar salsa
1 can (4 oz.) chopped green chiles
1 cup milk
Crushed tortilla chips


In a skillet, add 1 Tbsp. taco seasoning and diced chicken. Cook until chicken is thoroughly cooked. Drain, and set aside.

In large pot, saute onion in butter. 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, remaining Tbsp. taco seasoning, salsa, and green chiles. Cook on medium/low until cheese is melted. Stir in milk. Add the chicken Stir. Heat through, but do not boil. Remove from heat. Serve each bowl topped with crushed tortilla chips.