Anyone who knows me knows that I LOVE to cook! I mean, love to cook. I love to take old recipes and revamp them. I love to make up my own and occasionally, I find a recipe I love just the way it is. This week I found this yummy dream and thought I would share. Delicious, quick and super super easy! Try it out and let me know what you think. Perfect for a fall evening. And super kids friendly! Without furthur ado....
Cheesy Tortilla Soup
1 envelope chicken taco season mix (I used the hot stuff)
1 pound of boneless chicken breasts, diced
2 tablespoons of begetable oil
1 large chopped onion
1/4 cup of butter
1/3 cup of all-purpose flour
1 box (quart) of chicken stock
2 cans of chopped green chilies
1 cup of Velveeta (i know..sounds weird but it is really good!!)
1 1/2 cups of shredded Monterey Jack cheese (divided)
1 1/2 cups of half and half
1/2 cup of shredded cheddar cheese
torilla chipa
* prepare taco mix according to pakcage directions; add to diced chicken to marinate;in large skillet, cook chiecken in oil until juices run clear and set aside
* In a large saucepan, saute onion in butter until soft; stir in flour until well mixed. Slowly add the chicken stock. Bring to a boil. Cook and stirl for 2-4 miutes until thick and bubbly. Add the chiles, Velveeta and 1 cup of Monterey Jack; cook and stir until cheese is melted. Stril in cream and the chicken and heat through..make sure not to boil, though. Garnish with cheddar cheese, remaining Monterey Jack and Tortilla chips. Enjoy!! :)
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