Mexican Recipe: Cheesy Tortilla Soup

Cheesy Tortilla Soup

Here’s another recipe a friend of mine posted on facebook this week, Cheesy Tortilla Soup.  I can’t wait to try this, it looks fantastic.  Nothing like a hot bowl of soup on a chilly winter day.  I would pair this with tortilla chips, or possibly Mexican Cornbread.  If you have a recipe you’d like to share with us, we might feature it on the blog.  Send an email to with “recipe” in the subject line.  Include detailed instructions along with photos.


Mexican Recipe: Crock Pot Cheesy Tortilla Soup


  • 1 envelope chicken fajita seasoning mix
  • 1 lb. boneless, skinless chicken breasts, diced
  • 2 tbsp. oil (olive)
  • 1/2 c chopped onion
  • 1/4 c butter, cubed
  • 1/3 c flour
  • 2 14.5oz cans of chicken broth
  • 1 can Rotel
  • 1 c cubed Velveeta
  • 1 1/2 c Monterrey Jack cheese
  • 1/2 c shredded cheddar
  • 1 1/2 c half and half


  1. Cook chicken in the olive oil and add fajita seasoning mix, set aside.
  2. In large saucepan, sauté onion in butter until tender. Stir in flour until blended. Gradually stir in broth. Bring to a boil. Cook and stir 2 min or until thick and bubbly. Add the rotel, Velveeta and cheeses. Cook and stir until cheese is melted.
  3. Stir in half and half and chicken. Simmer, but do not boil.
  4. Serve topped with chips and cheese.
  5. **I also added 1 can of mexicorn and 4 oz. of cream cheese**


Nutrition: 1 cup- 300 calories, 11 carbs, 19 g fat, 21 g protein Weight Watchers points plus:8

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