In a large dutch oven over medium heat, add the butter and onion and cook until melted and the onion is becoming tender.
Whisk in the flour and cook, stirring constantly for 30 seconds.
Add the broth and milk.
Add the potatoes and stir together.
Season with a dash of salt and pepper.
Add the salsa con queso, chicken broth, sour cream, diced green chilis and taco seasoning.
Stir to combine and add remaining ingredients.
Allow to simmer on the stove for 1 hour or on low for 4 hours in the slow cooker.
Serve with chips.
I don't love spicy foods so I tend to use half a packet of the taco seasoning and a little less of the green chilis. This soup can be cooked just until hot and served immediately or left on very low heat all day.store left overs in the refrigerator, covered for 3-4 days
Cheesy Chicken Tortilla Soup
Amount Per Serving (1 g)
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.