Cheesy tortilla soup ia a dish when trying to duplicate a soup she sampled at a restaurant. I always pass on to her the rave reviews whenever this is served. from LaVonda Owen, Marlow, Oklahoma

Ingredients 

1 envelope fajita marinade mix

4 boneless skinless chicken breast halves,

diced

2 tablespoons vegetable oil

1/2 cup chopped onion

1/4 cup butter

1/3 cup all-purpose flour

2 cans (14-1/2 ounces each) chicken broth

1/3 cup canned diced tomatoes with chilies

1 cup cubed process cheese (Velveeta)

1-1/2 cups (6 ounces) shredded Monterey Jack

cheese, divided

1-1/2 cups half-and-half cream

Guacamole

1/2 cup shredded cheddar cheese

Tortilla chips

Method 

1 Prepare fajita mix according to package directions; add chicken and marinate as directed. In a large skillet, cook chicken in oil until juices run clear; set aside.

2 In a large saucepan, cook onion in butter until tender. Stir in flour until blended. Gradually stir in broth. Bring to a boil.

3.Cook and stir for 2 minutes until thickened and bubbly. Add tomatoes, process cheese and 1 cup Monterey Jack; cook and stir until cheese is melted. Stir in cream and chicken; heat through (do not boil).

4.Spoon into bowls. Garnish with guacamole, cheddar cheese and remaining Monterey Jack cheese; add tortilla chips. Yield: 8 servings (2 quarts).