Chicken tortilla soup

1 lb chicken breast cooked and shredded
2 tbs butter
2 tbs flour
2 cups milk
2 cups chicken stock
2 cans rotel tomatos drained
1 pack taco seasoning
6 oz vevetta cheese

cook butter and flour together to form a rue. Add milk and shimmer until thick. Add chicken stock to obtain desired consistency. add chicken, tomatos, taco seasoning and cheese. Heat through. top with shredded cheddar and fritos if you like.

Serving Size: makes 6 servings 1 to 1.5 cups each

Number of Servings: 6

Recipe submitted by SparkPeople user GEORGEC77.