Cheesy Chicken Tortilla Soup

• 1 envelope (1 Oz.) Chicken Fajita Seasoning Mix (or Taco Seasoning)
• 1-1/2 pound Boneless, Skinless Chicken Breasts, Diced
• 1/2 cups Chopped Onion
• 1/4 cups Butter
• 1/3 cups Flour
• 2-1/2 cups Chicken Broth
• 1/3 cups Canned Diced Tomatoes
• 1 cup Velveeta
• 8 ounces, weight Shredded Monterey Jack Cheese
• 1/3 cups Salsa (any Variety)
• 1 cup Heavy Cream
• Fritos (topping)

1. 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.
2. 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.
3. 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!

chicken fajita seasoning, chicken breasts, onion, ubc, flour, chicken broth, tomatoes, velveeta, cheese, salsa, heavy cream, fritos

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