Chicken Tortilla Soup

 

Chicken Tortilla Soup

INGREDIENTS:

5 chicken breasts, cooked and chopped (I air fried mine)

2 tablespoons butter

2 tablespoons flour

2 cups of milk or half and half

2 tablespoon olive oil

1 onion, chopped

1 cup chopped celery

4 cups of chicken broth (I used Better than Bullion)

3 15 oz. cans diced tomatoes with chilies

1 can pinto beans

1 can black beans

1 can corn, drained

1 12 oz. pack Queso cheese

1 lb. Velveeta

1 pack of taco seasoning

2 packs of Sazon Goya (found in the Mexican food section of the grocery store)

INSTRUCTIONS:

In a small sauce pan melt butter. Sprinkle flour over butter, whisking until smooth paste. Cook until it turns slightly brown. Add milk, stirring constantly until it thickens up. Set aside on low heat.

In a large stock pot, saute onion and celery in about 2 tablespoons of olive. Cook until tender.

Add chicken broth, chopped chicken, tomatoes, beans and corn. Stir together. Next stir in the butter/flour mixture. Add Velveeta, queso cheese, and Sazon goya. Stir until cheeses melt. Bring to a boil. Reduce heat and simmer for about 35 minutes. (Or you could pour soup into a slow cooker and cook on low heat for a couple hours.