This is a great cheesy soup. Can also be used a cheese-dip if you cut back slightly on the broth so it thickens just a touch more than the soup.
Prepare fajita mix according to package directions (i.e. mix with water); cook chicken and mix with prepared fajita mix as per directions; set aside. In a large saucepan, saute onion in butter until tender. Stir in the flour until well blended. Gradually stir in broth. Bring to a boil. Cook and stir for 2 minutes or until thickened and bubbly. Add the tomatoes, process cheese, and 1 cup Monterey Jack cheese; cook and stir until cheese is melted. Stir in cream and reserved chicken; heat through. Garnish with guacamole, monterey jack cheese, cheddar cheese, and chips.
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|Serving Size: 1 Serving (657g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 225 (42%)|
|Amt Per Serving||% DV|
|Total Fat 25g||33 %|
|Saturated Fat 13.9g||70 %|
|Monounsaturated Fat 7.8g|
|Polyunsanturated Fat 1.7g|
|Cholesterol 95.5mg||29 %|
|Sodium 300.3mg||10 %|
|Potassium 974.3mg||26 %|
|Total Carbohydrate 53.2g||16 %|
|Dietary Fiber 8.7g||35 %|
|Sugars, other 44.5g|
|Protein 28.7g||41 %|
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Calories per serving: 540
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