Cheesy Tortilla Soup

• 3 Tbsp. non-hydrogenated margarine
• 3 Tbsp. chopped onions
• 3 Tbsp. flour
• 1 can (28 fl oz/796 mL) no-salt-added diced tomatoes, undrained
• 1-3/4 cups 25%-less-sodium chicken broth
• 1 pkg. (35 g) 40%-less-sodium taco seasoning mix
• 2 cups shredded rotisserie chicken
• 115 g Velveeta Process Cheese Product, cut into 1/2-inch cubes
• 1/2 cup coarsely crushed tortilla chips
• 1 lime, cut into 8 wedges

1. Melt margarine in medium saucepan on medium-high heat.
2. Add onions; cook 2 min.
3. or until crisp-tender, stirring frequently.
4. Stir in flour until blended.
5. Add tomatoes, broth and seasoning mix; stir.
6. Bring to boil; simmer on medium-low heat 2 min.
7. Add chicken and Velveeta; cook and stir 5 min.
8. or until Velveeta is completely melted and chicken is heated through.
9. Top with crushed chips.
10. Serve with lime wedges.

nonhydrogenated margarine, onions, flour, salt, taco, rotisserie chicken, tortilla chips, lime

Taken from www.kraftrecipes.com/recipes/cheesy-tortilla-soup-175622.aspx (may not work)