chicken tortilla soup
My family LOVES this soup. We were huge fans of Max and Erma's and our restaurant went out here. This soup was our favorite and so I searched and searched until I found it. It to us is almost exactly like what they had. I hope you enjoy it also!! Happy Cooking!!
prep time
30 Min
cook time
30 Min
method
Stove Top
yield
8 serving(s)
Ingredients
- 1/4 cup butter or margarine
- 1/4 cup all-purpose flour
- 3 cups chicken broth
- 1 cup milk
- 8 ounces velvetta process cheese food-cubed
- 10 ounces can ro*tel tomatoes and chilies
- 2 cups cooked, shredded chicken
- 1 1/2 teaspoons cumin
- 1 1/2 tablespoons chili powder
- - salt and pepper to taste
- - flour tortillas-as needed, about 4-6
- - shredded colby jack cheese or mexican blend cheese- as needed
How To Make chicken tortilla soup
-
Step 1In a pot, melt butter over medium heat. Stir in flour and cook, stirring often, for 3 minutes.
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Step 2Slowly whisk in small amounts of chicken broth at a time, then whisk in milk.
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Step 3Reduce heat to low and stir in Velveeta cubes; stir until melted.
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Step 4Stir in ro*tel, chicken, and spices.
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Step 5Once soup is heated through, it is ready to serve at this point. However, if you wish to make tortilla strips, it can sit over low heat while they are made. Stir the soup occasionally.
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Step 6For tortilla strips, cut tortillas into strips and deep fry in 350 degree vegetable oil until golden, then drain on paper towels.
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Step 7Spoon a ladleful of soup into a bowl, add a handful of shredded cheese, then spoon another ladleful of soup over the cheese. Sprinkle tortilla strips over the top.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Culture:
Mexican
Category:
Cheese Appetizers
Category:
Chicken Soups
Category:
Other Soups
Ingredient:
Chicken
Method:
Stove Top
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