Cheesy Chicken Tortilla Soup

RH Staff

Yield: 10 servings.

2 Tbsp. vegetable oil
4 cups yellow onion, fresh, chopped
1 lb. Tyson® Flavor-Redi^TM Breast Fajita Strips, Fully Cooked, Unbreaded, 5-lb.
8 cups Swanson® Chicken Broth, canned
4 cups yellow corn, whole-kernel, frozen
2 cups roasted red bell pepper, canned, drained, diced
2 cups black beans, canned, rinsed, drained
1 cup salsa base
1/2 tsp. cumin, ground
4 cups cheddar cheese sauce, canned
2 1/2 cups Monterey Jack cheese, shredded
6 cups tri-colored tortilla strips, crisp
1 1/2 cups sour cream
1 cup green onion, fresh minced

Combine vegetable oil and yellow onion in stockpot and sautè until tender, stirring often. Add chicken, broth, corn, red bell pepper, beans, salsa base and cumin to stockpot. Bring mixture to a simmer, stirring often. Add cheese sauce to stockpot. Stir to blend. Simmer until fully heated, stirring often. Keep warm.

To assemble single serving: Portion 2 cups soup into bowl. Top with 1/4 cup shredded cheese, 1/2 cup tortilla strips, 2 Tbsp. sour cream and 1 Tbsp. green onions.

Photo Credit: TYSON