Cheesy Tortilla Soup- Julie Whitaker

1 envelope chicken fajita seasoning mix
1 lb boneless chicken breast diced
2 tbs oil
1/2 cup onion
1/4 cup butter
2 can chicken broth
1/3 cup flour
1/3 cup canned diced tomatoes with chilies
1 cup velveeta
1 - 1/2 cups monterey Jack cheese
1 - 1/2 cup half and half

Cook chicken in oil until juices run clear, set aside

In a large saucepan, saute onion in butter until tender. Stir in the flour until blended. gradually stir in broth. Bring to a boil. Cook and stir for 2 minutes or until thickened and bubbly. Add the tomatoes, velveeta and 1 cup monterey jack; cook and stir until cheese is melted. Stir in cream and reserved chicken, heat though( do not boil) Serve with extra cheese and tortilla chips