Cheesy Tortilla Soup

Name: Cheesy Tortilla Soup
Cuisine: American
Ingredients: 1 lb Boneless skinless chicken breasts, cooked and shredded. (I cooked mine in chicken broth for about 1/2 hour. Drained it, shredded perfectly); 1 envelope fajita seasoning mix; 1/2 cup Chopped onion; 1/4 cup butter; 1/4 cup flour; 2 can (14.5 oz. each) chicken broth; 1 can Diced tomatoes with green chilies; 1 can Northern beans, rinsed and drained; 1 cup Cubed process cheese(Velveeta); 1 1/2 cup Shredded Monterey Jack cheese, divided; 1 cup Half and half; 1 Chopped cilantro, tortilla strips, optional

Kristina @cook_3515722

This makes enough for dinner and lunch the next day. Made cheese quesidillas to dip. Yummm!

Kristina @cook_3515722

This makes enough for dinner and lunch the next day. Made cheese quesidillas to dip. Yummm!

Saved

Ingredients

1 lbBoneless skinless chicken breasts, cooked and shredded. (I cooked mine in chicken broth for about 1/2 hour. Drained it, shredded perfectly)
1 envelopefajita seasoning mix
1/2 cupChopped onion
1/4 cupbutter
1/4 cupflour
2 can(14.5 oz. each) chicken broth
1 canDiced tomatoes with green chilies
1 canNorthern beans, rinsed and drained
1 cupCubed process cheese(Velveeta)
1 1/2 cupShredded Monterey Jack cheese, divided
1 cupHalf and half
1Chopped cilantro, tortilla strips, optional

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Steps

1

When the chicken is done cooking and you've shredded it, add fajita seasoning and set aside.
2

In large sauce pan saute onion and 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.
3

Add tomatoes, beans, process cheese, and 1 cup Monterey jack; cook and stir until cheese is melted.
4

Stir in half and half and chicken; heat through. Top with Monterey jack, cilantro, or tortilla strips if desired.