3 Tbsp roasted garlic bits (glass jar from produce dept.)
3 cans chicken broth
1 chili seasoning packet
1 taco seasoning packet
1 can (8 oz.) diced tomatoes
3 cups heavy cream
1/4 large log Velveeta Cheese
3-4 soft corn tortillas (more or less, as many as you like)
1/2 tsp oil
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Let's Make It
Preheat oven to 350°F. Cook boneless chicken breasts for 30-45 minutes until done and dice.
Chop onion and pepper, saute in butter. Add diced chicken, and keep sauteing on low heat. Add roasted garlic bits, chicken broth, and whisk in both packets of seasonings. Now add diced tomatoes and heavy cream. Simmer, and add Velveeta.
Meanwhile preheat oven to 400°F. Cut 3-4 tortillas into strips; toss with oil. Spread in single layer on baking sheet. Bake 10 to 12 min. or until crisp, stirring occasionally. Serve the soup with strips on top, and some grated cheese and sour cream if you wish.