Cheesy Tortilla Soup

By brandymarshall

Ingredients

• 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

Details

Servings 8
Preparation time 35mins
Cooking time 35mins
Adapted from kraftrecipes.com

Preparation

Step 1

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.