Cheesy Tortilla Soup

Cheesy Tortilla Soup

14
VELVEETA(R) Cheese 0

"This quick video shows you how to make our cheesy (and oh-so-easy) tortilla soup. Find out firsthand why it's one of our top-rated recipes!"

Ingredients 35 m {{adjustedServings}} servings 245 cals

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 245 kcal
  • 12%
  • Fat:
  • 13.7 g
  • 21%
  • Carbs:
  • 13.6g
  • 4%
  • Protein:
  • 16.7 g
  • 33%
  • Cholesterol:
  • 60 mg
  • 20%
  • Sodium:
  • 841 mg
  • 34%

Based on a 2,000 calorie diet

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Directions

  • Prep

  • Ready In

  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.
  2. 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.
  3. Top with crushed chips. Serve with lime wedges.
Tips & Tricks
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Footnotes

  • Serving Suggestion:
  • Serve this hearty main-dish soup with a mixed green salad tossed with your favorite KRAFT Lite Dressing.
  • Special Extra:
  • Chop 1 each small green pepper and onion; combine with 2 Tbsp. chopped fresh cilantro. Spoon over individual bowls of soup just before serving.
  • TACO BELL(R) and HOME ORIGINALS(R) are trademarks owned and licensed by Taco Bell Corp.
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Reviews 14

  1. 20 Ratings

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Tara
9/7/2013

This is a wonderful recipe. I cook for a crowd (80 people ish) weekly and this is by far a favorite. I tweak a few things for more flavor however. Instead of flour I use Masa, instead of plain tomatoes I use Salsa and Ro-tel. And I add (based on how spicy you like it) crushed chipotle peppers in adobo sauce. This adds more flavor, makes it thicker, and gives it heat.

Serene Feng
5/28/2013

Hmm... YUMMYY!

bellepepper
1/5/2014

I had to adjust this as I went along, but it turned out very well. I didn’t have no-salt-added tomatoes or reduced sodium chicken broth, so I used 3-10 oz. cans of Rotel and regular chicken broth. I also used more onion (2/3 cup chopped). I was concerned that the full package of taco seasoning would make this too salty, so I only used about half the package. Well, it was still too salty, so I improvised by adding a half cup of heavy cream to diminish the saltiness somewhat. Seemed to work out just fine. The Rotel gave this some great flavor and a nice amount of heat. Next time I might thicken this with a little corn starch to give it a little more body.