Cheesy Tortilla Soup

• 1 lb Boneless skinless chicken breasts, cooked and shredded. (I cooked mine in chicken broth for about 1/2 hour. Drained it, shredded perfectly)
• 1 envelope fajita seasoning mix
• 1/2 cup Chopped onion
• 1/4 cup butter
• 1/4 cup flour
• 2 can (14.5 oz. each) chicken broth
• 1 can Diced tomatoes with green chilies
• 1 can Northern beans, rinsed and drained
• 1 cup Cubed process cheese(Velveeta)
• 1 1/2 cup Shredded Monterey Jack cheese, divided
• 1 cup Half and half
• 1 Chopped cilantro, tortilla strips, optional

1. When the chicken is done cooking and you've shredded it, add fajita seasoning and set aside.
2. In large sauce pan saute onion and butter until tender.
3. Stir in flour until blended.
4. Gradually stir in broth, bring to a boil.
5. Cook and stir for 2 minutes or until thickened and bubbly.
6. Add tomatoes, beans, process cheese, and 1 cup Monterey jack; cook and stir until cheese is melted.
7. Stir in half and half and chicken; heat through.
8. Top with Monterey jack, cilantro, or tortilla strips if desired.

chicken breasts, fajita seasoning mix, onion, butter, flour, chicken broth, tomatoes, northern beans, shredded monterey jack cheese, cilantro

Taken from cookpad.com/us/recipes/358703-cheesy-tortilla-soup (may not work)