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Cheesy Tortilla Soup 

prep time
35 min
time
35 min
servings
8 servings, 1 cup each

what you need

  • 3 Tbsp. butter
  • 3 Tbsp.  chopped onions
  • 3 Tbsp. flour
  • 1 can  (28 oz.) no-salt-added diced tomatoes, undrained
  • 1  can (14.5 oz.) fat-free reduced-sodium chicken broth
  • 1 pkg.  (1.4 oz.) TACO BELL® Taco Seasoning Mix
  • 2 cups shredded rotisserie chicken
  • 1/2 lb.  (8 oz.) VELVEETA®, cut into 1/2-inch cubes
  • 1/2 cup tortilla chips (1 oz.), coarsely crushed
  • 1  lime, cut into 8 wedges

  • MELT butter in medium saucepan on medium-high heat. Add onions; cook 2 min. or until crisp-tender, stirring frequently. Stir in flour until blended.
  • ADD tomatoes, broth and seasoning mix; stir. Bring to boil; simmer on medium-low heat 2 min. Add chicken and VELVEETA; cook and stir 5 min. or until VELVEETA is completely melted and chicken is heated through.
  • TOP with crushed chips. Serve with lime wedges.

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