Cheesy Chicken Tortilla Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 lb chicken fajita meat -or-1 lb boneless, skinless chicken breast, diced + 1 package chicken fajita seasoning + 2 tbsp vegetable oil1/2 cup onion (approx. 1/2 med yellow onion)1/4 cup butter, cubed1/3 cup all purpose flour2 (14.5 oz) cans chicken broth1 can rotel1 (16 oz) package Velveeta2 cups shredded mexican blend cheese1 pint half-and-half
Combine fajita seasoning and vegetable oil in a large ziploc bag or bowl. Add chicken and marinate for 15 minutes. Cook chicken until no longer pink, set aside. In a large saucepan, saute onion in butter until tender. Stir in flour until blended. Slowly add chicken broth, cook and stir 2 minutes or until thick and bubbly. Add the rotel, velveeta, and 1 cup shredded cheese; cook and stir until cheese is melted. Stir in half-&-half and chicken; heat through (do not boil). Sprinkle with remaining cheese.
Serving Size: makes 8 1-cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user LADYQ182005.
Serving Size: makes 8 1-cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user LADYQ182005.
Nutritional Info Amount Per Serving
- Calories: 507.6
- Total Fat: 35.2 g
- Cholesterol: 111.8 mg
- Sodium: 1,528.6 mg
- Total Carbs: 16.5 g
- Dietary Fiber: 0.7 g
- Protein: 36.3 g
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