Chicken Tortilla Soup

This is another shared recipe from my sweet Momma-we recipe swap a lot, but lately, it's just been her swapping! She got this recipe from another blog-Mommy Hates Cooking!  We added a few things to our recipe though to give it a little more protein! My sweet boy in brown is a cheese fanatic! While he honestly is supposed to be staying away from dairy, we try cheesy things every now and then and this is one he LOVED!!!!  It's a little on the spicy side.  I personally think it's perfect, but just a heads up, even though we use original Rotel, it still has a little bite to it. (Of course that also depends on your personal spice meter!!!)

Chicken Tortilla Soup

2-3 boneless skinless chicken breasts

32 oz. chicken broth

1 packet of taco seasoning

1 small onion, chopped

1 Tbsp. butter

1 can of Rotel, original

16 oz. Velveeta cheese

1 small carton of  heavy cream

2 cans of Navy beans, drained and rinsed

Combine chicken broth and taco seasoning in a large pot. Bring to a boil and add chicken breast. Boil chicken, remove from pot, and shred. DO NOT throw out the liquid! In a side pot, melt the butter, and saute onion until tender. Add onion, Rotel, beans and Velveeta cheese to the pot of taco seasoned chicken broth and cook over medium heat until the cheese melts. Once cheese melts, reduce heat and add heavy whipping cream. Do not let it boil, or it will scald the milk. Serve warm with tortilla strips!

*I suggest putting your Velveeta in the freezer before you start cooking. When it is time to add your Velveeta, remove it from the freezer and shred it.  It will make it hard enough to shred without the soft cheesy mess!