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 shredded Monterey Jack cheese, divided
• 1-1/2 cups half-and-half cream
• 1/2 cup shredded cheddar cheese
• Guacamole and tortilla chips

1. 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.
2. 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.
3. Stir in cream and reserved chicken; heat through (do not boil). Sprinkle with cheddar and remaining Monterey Jack cheese; top with guacamole and chips.

chicken fajita seasoning, chicken breasts, canola oil, onion, butter, flour, chicken broth, tomatoes, process cheese, shredded monterey jack cheese, cream, cheddar cheese, tortilla chips

Taken from www.tasteofhome.com/recipes/cheesy-tortilla-soup/ (may not work)