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It's a beautiful story, isn't it? Your love story, yes, but also this soup! Love Story Soup is cheesy, just like a happy couple, with melted cheese both in the broth and sprinkled on top! Juicy shredded chicken is mixed with fajita spices and rich tomatoes. Then, spicy chilies bring a little heat to this lovely, sippable soup. Love Story Soup is something to fall in love with, over and over again!
It's a beautiful story, isn't it? Your love story, yes, but also this soup! Love Story Soup is cheesy, just like a happy couple, with melted cheese both in the broth and sprinkled on top! Juicy shredded chicken is mixed with fajita spices and rich tomatoes. Then, spicy chilies bring a little heat to this lovely, sippable soup. Love Story Soup is something to fall in love with, over and over again!
Ingredients
For the soup:
- 4 chicken breast halves boneless and skinless
- 1 (1-ounce) packet chicken fajita seasoning mix
- 2 tablespoons canola oil
- 1/2 stick butter cubed
- 1/2 cup onions chopped
- 1/3 cup all-purpose flour
- 2 (14.5-ounce) cans chicken broth
- 1/3 cup canned diced tomatoes with green chilies drained
- 1 cup Velveeta® cheese cubed
- 1 cup Monterey Jack cheese shredded
- 1 1/2 cups half-and-half
Optional, for serving:
- 1 cup cheddar cheese shredded
- 1/2 cup Monterey Jack cheese shredded
- guacamole optional, to taste, store-bought or homemade
- tortilla chips optional, to taste
Directions
- In a bowl, add the chicken halves and the fajita seasoning mix and toss or turn to coat.
- Allow the chicken halves to marinate in the prepared fajita seasoning mix for at least 10 minutes.
- In a large skillet over medium-high heat, add the canola oil.
- Add the chicken to the hot oil and cook, while flipping the chicken halves once, until the meat reaches an internal temperature of 165 degrees F, about 8-10 minutes per side.
- Transfer the chicken halves to a cutting board and allow them to cool slightly.
- Using two forks, shred the chicken halves.
- In a large saucepan, melt the butter.
- Add the onions to the melted butter and cook, while stirring occasionally, until tender, about 4-5 minutes.
- Add the flour to the onions and cook, while stirring, until the raw flour smell disappears, about 1-2 minutes.
- Gradually add the broth to the onion mixture, while stirring, until combined and no lumps remain.
- Bring the broth mixture to a boil.
- Cook the broth mixture, while stirring, until thickened and bubbly, about 2 minutes.
- Add the tomatoes, the Velveeta cheese, and 1 cup of the Monterey Jack cheese to the broth mixture and cook, while stirring, until the cheeses are melted.
- Add the half-and-half and the shredded chicken to the soup mixture and cook, while stirring to combine, until it is heated through but not boiling.
- Sprinkle the soup mixture with the cheddar cheese and the remaining Monterey Jack cheese.
- Serve with the guacamole and the tortilla chips.
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