Heat oil in large saucepan over medium heat. Add onions; cook, stirring frequently, 5 to 7 min. or until crisp-tender.
Add chicken broth, VELVEETA, tomatoes and taco seasoning mix; stir. Bring to boil, stirring frequently; cook and stir over medium-low heat 3 min. or until VELVEETA is completely melted and mixture is well blended. Add chicken, beans and corn; simmer, stirring frequently, 10 min. or until heated through. Remove from heat. Stir in cilantro.
Serve topped with crushed chips.
How to Chop Onions
Cut off the stem end and remove skin from onion. Cut in half through the root end; place halves, cut sides down, on cutting board. Working one half at a time, make three to four horizontal cuts parallel to the cutting board, starting at the stem end and stopping each time before cutting through the root. Continue by making equally spaced vertical cuts perpendicular to the root, again, not cutting through the root. Turn the onion 90 degrees and finish by making cuts perpendicular to the last set of cuts, resulting in perfectly chopped onions. For more information, check out this video.
Serve with whole wheat rolls to round out the meal.
Calories From Fat
% Daily Value*
Total Fat 18g
Saturated Fat 8g
Trans Fat 0g
Total Carbohydrates 26g
Dietary Fiber 3g
* Percent Daily Values are based on a 2,000 calorie diet.
8 servings (1 cup each)
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.