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Love Story Soup combines cheesy delight and special moments, perfect for cozy nights at home.
The story of Love Story Soup began one rainy weekend when my partner and I decided to stay in and experiment with comfort food. We had just moved into a cozy little apartment next to our favorite park, and the boxes were still stacked high. The kitchen was the only room fully unpacked, thanks to my unwavering love for cooking. Amidst the chaos, I discovered a packet of chicken fajita seasoning tucked away. Inspired, I grabbed some chicken and let it marinate while we finished setting up the bedroom.
The rain drummed gently against the window as I melted butter in a pan, filling the apartment with that irresistible, warm aroma of frying onions. Stirring in flour to create a velvety base, I let the broth slowly thicken while sneaking samples of our rich, shredded cheese blend that was destined to melt into creamy perfection. Those cubes of Velveeta meld brilliantly with the Monterey Jack, creating a velvety texture that wraps around you like a comforting hug. As the soup gently simmered, swirling in a bouquet of flavors, my partner and I sat together on unpacked boxes, dipping tortilla chips into the steaming bowl and slathering guacamole onto the edge. It was far from a perfect setting, but it felt like home.
In that simple, unplanned moment, Love Story Soup was born, symbolizing the warmth of new beginnings and shared comforts. As a final touch, I found that letting the simmering soup rest briefly allowed the flavors to meld beautifully, creating a richer taste with each spoonful. It’s a dish that makes any day special, whether shared as a celebration or a quiet moment at home.
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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