This is the perfect cool-weather soup. We're having this tonight while watching the football games. This is very similar to the Tortilla Soup served at Max & Erma's.

                           Cheesy Tortilla Soup

Serves: 8

1 envelope fajita marinade mix
4 boneless skinless chicken breast, diced
2 tablespoons vegetable oil
1/4 cup butter
1/3 cup all-purpose flour
2 cans chicken broth
1/3 cup Rotel tomatoes w/ green chiles
1 cup Velveeta, cubed
1 1/2 cups shredded Monterey jack cheese, divided
1 1/2 cups half and half
Guacamole
1/2 cup shredded cheddar cheese
Tortilla chips

Prepare fajita mix according to package directions; add chicken and marinate as directed. In a large skillet, cook chicken in oil until juices run clear; set aside.

In a large saucepan, cook onion in butter until tender. Stir in flour until blended. Gradually stir in broth. Bring to a boil. Cook and stir for 2 minutes until thickened and bubbly. Add tomatoes, Velveeta and 1 cup Monterey Jack cheese; cook and stir until cheese is melted. Stir in cream and chicken; heat through (do not boil). Spoon into bowls. Garnish with guacamole, cheddar cheese and remaining Monterey Jack cheese; add tortilla chips.