Day 225 - Cheesy Tortilla Soup

• 1 envelope chicken fajita seasoning mix
• 1 pound boneless skinless chicken breasts, diced
• 2 tablespoons canola oil
• 1/2 cup chopped onion
• 1/4 cup butter, cubed
• 1/3 cup all-purpose flour
• 2 cans (14-1/2 ounces each) chicken broth
• 1/3 cup canned diced tomatoes with chilies
• 1 cup cubed process cheese (Velveeta)
• 1-1/2 cups (6 ounces) shredded Monterey Jack cheese, divided
• 1-1/2 cups half-and-half cream
• 1/2 cup shredded cheddar cheese
• Guacamole and tortilla chips

Directions

• Prepare fajita mix according to package directions; add chicken and
• marinate as directed. In a large skillet, cook chicken in oil until
• no longer pink; set aside.
• 
  
• In a large saucepan, saute onion in 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. Add the
• tomatoes, process cheese and 1 cup Monterey Jack; cook and stir
• until cheese is melted.
• Stir in cream and reserved chicken; heat through (do not boil).

• Sprinkle with cheddar and remaining Monterey Jack cheese; top with
• guacamole and chips. Yield: 8 servings (2 quarts).

This is a yummy soup but very hard to get some of the ingredients in Australia.   I have had to make my own canned tomatoes with chilies and velveeta is substituted with Kraft processed cheese.  It is a little extra work but an indulgence soup for sure.