Chicken Verde Tortilla Soup


  1. Melt butter in large saucepan. Add onions, garlic and oregano; sauté until onions are softened.
  2. Add chicken and green chiles to saucepan; stir to combine.
  3. Add broth to saucepan; bring to a simmer. Add Extra Melt Monterey Jack Cheese Sauce; stir until incorporated. Heat over medium-low heat, stirring occasionally, until hot. Stir in crushed tortilla chips to serve. Garnish as desired.


  • 2 oz Land O'Lakes® Butter
  • 3 lb chicken breasts, cooked, cut into bite-sized pieces
  • 5 cup chicken broth
  • 1 1/2 tbsp minced garlic
  • 10 cup chile(s), chopped green canned, drained
  • 1 5 lb pouch LAND O LAKES® Extra Melt® Monterey Jack Cheese Sauce
  • 2 tsp oregano, dried
  • 3 cup red onion, diced
  • 3 cup yellow corn tortilla chips, crushed