The easiest, cheesiest, chicken tortilla soup. I usually make this in a stoneware dish in the microwave, but I am posting the cooktop version for all of you. Enjoy!
Prepare seasoning mix according to package directions. In a skillet, add seasoning and diced chicken. Cook until chicken is thoroughly cooked. Drain, and set aside.
In large saucepan (or pot), saute onion in butter for 2 minutes. 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 tomatoes, Velveeta, Jack cheese and salsa. Cook on medium-low until cheese is melted.
Stir in heavy cream and add the chicken back in. Heat through but do not boil. Remove from heat and let sit for 5 minutes to thicken. Garnish with Fritos (you can also use guacamole, sour cream, shredded cheddar). Enjoy!
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This is one of the best Tortilla soups I have had. Someone brought this into work and it was a definate must have recipe. I had to share it with everyone I know. Try it. You won’t be disappointed.
Prep: Cook:
Serves: 4 Level: Easy
Prep: Cook:
Serves: 4 Level: Easy
Prep: Cook:
Serves: 6 Level: Easy
Prep: Cook:
Serves: 6 Level: Easy
Prep: Cook:
Serves: 2 Level: Easy
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