Cheesy Chicken Tortilla Soup

 Found this recipe on pinterest. I added more flour and milk when I made it to make it extra thick and creamy.I think squeezing a lime over the top adds an extra zest!

Cheesy Chicken Tortilla Soup

• 1 envelope taco seasoning
• 1-½ pound Boneless, Skinless Chicken Breasts, shredded
• ½ cups Chopped Onion
• 4 Tbsp Butter
• ⅓ cup Flour
• 4 cups broth, chicken or vegetable
• 8-12 oz. 2% Milk Velveeta, cubed
• 8 oz. Shredded Monterey Jack or Mexican 4 cheese blend shredded cheese
• 1 jar fresh salsa
• 1 cup half and half or milk
• 1 bag Fritos
• green onions, sliced 
• sour cream
• lime wedges

Place frozen chicken breasts in microwave for about 10 minutes. When chicken is white in center, shred with 2 forks. In a skillet on medium high, add 2 Tbsp butter, chicken and taco seasoning and cook until it is thoroughly cooked. Drain, and shred - set aside.

In large saucepan (or pot), saute onion in 2 Tbsp butter for 2 minutes. Stir in flour until blended, then gradually stir in the broth. Bring to a boil. Cook and stir for two minutes longer, or until thickened slightly. Add Velveeta, shredded cheese and salsa. Cook on medium-low until cheese is melted.

Stir in half and half. Add the chicken back in. Stir. Heat through but do not boil. Remove from heat. Garnish with Fritos, sour cream,green onions and limes. Enjoy!