Cheesy Chicken Tortilla Soup

1 envelope Galena Garlic Taco Seasoning
1 1/2 lb. boneless, skinless chicken breasts, diced
1/2 cup chopped onion
2 Tbsp Butter Extra Virgin Olive Oil
1 Tbsp Garlic Extra Virgin Olive Oil
2 Tbsp flour
2 1/2 cups broth, chicken, or vegetable
8-12 oz. Velveeta, cubed
8 oz. shredded Monterey Jack or Mexican 4 cheese blend shredded cheese
1 jar salsa
1 cup half and half
1 jar cheesy queso dip
Optional garnishes: Fritos, green onion, and sour cream
In a skillet, add seasoning and diced chicken. Cook until chicken is thoroughly cooked. Drain and set aside.
In large saucepan (or pot) saute onion in Butter oil and Garlic oil for 2 minutes. Stir in flour until blended, then gradually stir in the broth. Bring to a boil. Cook and stir for 2 minutes longer or until thickened slightly. Add Velveeta, shredded cheese and salsa .Cook on medium-low until cheese is melted. Add queso dip and stir.
Stir in half and half. Add the chicken back in. Stir. Heat through but do not boil. Remove from heat.
Garnish with Fritos, guacamole, sour cream and/or green onions.
Makes 6-8 servings
Back to blog