Zesty Cheesy Chicken Rice Soup

• 3 whole Chicken Breasts, Diced
• 2 teaspoons Olive Oil
• 1 teaspoon Taco Seasoning
• 3 Tablespoons Butter
• 3 Tablespoons Flour
• 1/2 teaspoons Salt
• 1/2 teaspoons Pepper
• 1/4 teaspoons Garlic Powder
• 1/8 teaspoons Chipotle Powder (optional)
• 2 cups Chicken Broth, Low-Sodium
• 4 cups Milk
• 16 ounces, weight Velveeta Cheese, Cubed
• 16 ounces, weight Salsa, Medium Or Hot
• 2 cups Cooked Rice
• Tortilla Chips, To Serve

1. In a medium skillet over medium high heat, heat the olive oil. Add the chicken breast and sprinkle with taco seasoning. Cook just until no longer pink.
2. Meanwhile, in a large pot or Dutch over medium heat, melt the butter, whisk in flour, salt, pepper, garlic powder, and chipotle if using. Cooking for 2-3 minutes then whisk in chicken broth until thickened. Stir in milk and cheese; keep stiring until cheese has melted. Add salsa, chicken and rice. Taste and adjust salt and pepper to taste. Serve warm topped with broken tortilla chips.
3. If you do not want to open a packet of taco seasoning for 1 teaspoonful of seasoning, you can omit it but season the chicken with salt and pepper.

chicken breasts, olive oil, butter, flour, salt, pepper, ubc, chicken broth, milk, velveeta cheese, weight salsa, tortilla chips

Taken from tastykitchen.com/recipes/soups/zesty-cheesy-chicken-rice-soup/ (may not work)