CHEESY TACO SOUP WITH VELVEETA RECIPES

Name: Cheesy Tortilla Soup
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 8 servings (2 quarts).
Cuisine: North America, Mexican
Ingredients: 1 envelope chicken fajita seasoning mix; 4 boneless skinless chicken breast halves; 2 tablespoons canola oil; 1/2 cup chopped onion; 1/4 cup butter, cubed; 1/3 cup all-purpose flour; 2 cans (14-1/2 ounces each) chicken broth; 1/3 cup canned diced tomatoes with chiles; 1 cup cubed Velveeta; 1-1/2 cups shredded Monterey Jack cheese, divided; 1-1/2 cups half-and-half cream; 1/2 cup shredded cheddar cheese; Guacamole and tortilla chips

CHEESY TORTILLA SOUP RECIPE: HOW TO MAKE IT

Cheesy Tortilla Soup Recipe: How to Make It image

My daughter came up with this dish when trying to duplicate a soup she sampled at a restaurant. I always pass on to her the rave reviews. —LaVonda Owen, Marlow, Oklahoma

Provided by Taste of Home

Categories Lunch

Total Time 25 minutes

Prep Time 10 minutes

Cook Time 15 minutes

Yield 8 servings (2 quarts).

Number Of Ingredients 13

Ingredients

1 envelope chicken fajita seasoning mix
4 boneless skinless chicken breast halves
2 tablespoons canola oil
1/2 cup chopped onion
1/4 cup butter, cubed
1/3 cup all-purpose flour
2 cans (14-1/2 ounces each) chicken broth
1/3 cup canned diced tomatoes with chiles
1 cup cubed Velveeta
1-1/2 cups shredded Monterey Jack cheese, divided
1-1/2 cups half-and-half cream
1/2 cup shredded cheddar cheese
Guacamole and tortilla chips

Steps:

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; remove from skillet and cool slightly. Using 2 forks, shred chicken; set aside. , In a large saucepan, saute onion in butter until tender. Stir in flour until blended. Gradually stir in broth. Bring to a boil. Cook and stir for 2 minutes or until thickened and bubbly. Add the tomatoes, Velveeta and 1 cup Monterey Jack; cook and stir until cheese is melted. , Stir in cream and reserved chicken; heat through (do not boil). Sprinkle with cheddar and remaining Monterey Jack cheese; top with guacamole and chips.

Nutrition Facts : Calories 395 calories, FatContent 27g fat (15g saturated fat), CholesterolContent 109mg cholesterol, SodiumContent 1273mg sodium, CarbohydrateContent 11g carbohydrate (4g sugars, FiberContent 0 fiber), ProteinContent 23g protein.

TURKEY CHILI TACO SOUP RECIPE | EASY SOUP RECIPE - SKINNYTASTE

Turkey Chili Taco Soup Recipe | Easy Soup Recipe - Skinnytaste image

Top it with your favorite chili toppings such as sour cream, cheese or whatever you like for a healthy meal that can be prepped for the week or frozen for another night.

Provided by Gina

Categories Dinner Lunch Soup

Total Time 20 minutes

Yield 9

Number Of Ingredients 11

Ingredients

cooking spray
1.3 lbs 99% lean ground turkey
1 medium onion (chopped)
1 bell pepper (chopped)
10 oz can rotel tomatoes with green chilies
15 oz canned or frozen corn (drained)
15 oz no salt added kidney beans (drained)
8 oz tomato sauce
16 oz fat free refried beans
1 packet low-sodium taco seasoning (or use homemade)
2 1/2 cups less-sodium chicken broth

Steps:

Spray a large pot with cooking spray then brown the turkey over medium heat, breaking up with a wooden spoon as it cooks. When cooked through, add the onions and pepper and cook 2-3 minutes. Add tomatoes, corn, beans, tomato sauce, re-fried beans, taco seasoning and chicken broth. Bring to a boil, cover and simmer about 10-15 minutes.
Serve with your favorite toppings such as low fat sour cream, jalapeños, reduced fat cheese, chopped scallions, onions, or chopped fresh cilantro. Freeze leftovers in individual portions for future meals.

Nutrition Facts : ServingSize 1 1/4 cups, Calories 225 kcal, CarbohydrateContent 31.5 g, ProteinContent 22 g, FatContent 2 g, CholesterolContent 25 mg, SodiumContent 905 mg, FiberContent 7.5 g, SugarContent 4 g

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CHEESY TORTILLA SOUP RECIPE: HOW TO MAKE IT

My daughter came up with this dish when trying to duplicate a soup she sampled at a restaurant. I always pass on to her the rave reviews. —LaVonda Owen, Marlow, Oklahoma
From tasteofhome.com
Reviews 4.9
Total Time 25 minutes
Category Lunch
Cuisine North America, Mexican
Calories 395 calories per serving

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; remove from skillet and cool slightly. Using 2 forks, shred chicken; set aside. , In a large saucepan, saute onion in butter until tender. Stir in flour until blended. Gradually stir in broth. Bring to a boil. Cook and stir for 2 minutes or until thickened and bubbly. Add the tomatoes, Velveeta and 1 cup Monterey Jack; cook and stir until cheese is melted. , Stir in cream and reserved chicken; heat through (do not boil). Sprinkle with cheddar and remaining Monterey Jack cheese; top with guacamole and chips.

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