Creamy Chicken Tortilla Soup

Instructions

1. 1

   Prepare the chicken fajita seasoning mix according to package directions, then add the chicken breasts and marinate as directed.

2. 2

   In a large skillet, cook the marinated chicken in canola oil over medium-high heat until no longer pink, about 6-8 minutes. Remove the chicken from the skillet, let cool slightly, then shred it using two forks.

3. 3

   In a large saucepan, sauté the onion in the butter over medium heat until tender, about 5 minutes. Stir in the flour and cook for 1 minute, then gradually whisk in the chicken broth. Bring the mixture to a boil and cook, stirring constantly, until thickened, about 2 minutes.

4. 4

   Add the diced tomatoes with chiles, Velveeta, and 1 cup of the shredded Monterey Jack cheese to the saucepan. Cook, stirring occasionally, until the cheese is melted and the mixture is smooth, about 5 minutes.

5. 5

   Stir in the shredded chicken and half-and-half, and heat through, but do not boil. Sprinkle the remaining 1/2 cup of Monterey Jack and the cheddar cheese on top. Serve immediately, garnished with guacamole and tortilla chips.