SOUPS: CHEESY TORTILLA SOUP(click here to print)

CHEESY TORTILLA SOUP

• 1 envelope chicken fajita seasoning mix

• 1 pound boneless skinless chicken breasts, diced

• 2 tbs. spoon olive oil

• 1/2 cup chopped onion

• 1/4 cup butter, cubed

• 1 tsp. xanthan gum

• 2 cans (14-1/2 ounces each) chicken broth

• 1/3 cup canned diced tomatoes with chilies

• 1 cup cubed or shredded cheddar cheese

• 1-1/2 cups (6 ounces) shredded Monterey Jack cheese, divided

• 1-1/2 cups half-and-half cream

• 1/2 cup shredded cheddar cheese

  

Nutritional Facts

1 cup (calculated without guacamole and chips) equals 395 calories, 27 g fat (15 g saturated fat), 109 mg cholesterol, 1,273 mg sodium, 11 g carbohydrate, trace fiber, 23 g protein.

Directions

1. Prepare fajita mix according to package directions; add chicken and marinate as directed. In a large skillet, cook chicken in oil until no longer pink; set aside.
2. In a large saucepan, saute onion in butter until tender. Stir in xanthan gumuntil blended. Gradually stir in broth. Bring to a boil. Cook and stir for 2 minutes or until thickened and bubbly. Add the tomatoes, process cheese and 1 cup Monterey Jack; cook and stir until cheese is melted.
3. Stir in cream and reserved chicken; heat through (do not boil). Sprinkle with cheddar and remaining Monterey Jack cheese; top with guacamole and chips. Yield: 8 servings (2 quarts).

taken from www.tasteofhome.com