I love when soups turn out to be delicious, and after last week's flop, I was so glad to find a winner in this Cheesy Chicken Tortilla Soup.
My version turned out with the right hint of spice--flavor without heat. I used about 2 cups of shredded chicken (thawed and mixed with the dry packet of taco seasoning), 10 oz of 2% Velveeta, 7 oz of 2% Mexican shredded cheese, four cups of chicken broth, a jar of extra mild salsa, and the other ingredients called for in the recipe. While I did use half and half, the other lower fat options worked just fine.
We topped our soup with sour cream, shredded cheddar, green onions, and plain tortilla chips. Rave reviews from the youngest at the table, spices and all. (Does this mean we're making progress?)
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