AMAZING CHICKEN TORTILLA SOUP
This is my version of Chicken Tortilla soup. It's very similar to the soup served at Max & Erma's restaurant chain. I threw it together one day using mostly leftovers from my fridge. It was a hit.. So now every time I roast a chicken, I make this the next day.
Provided by BETHANY T.
Categories Spicy
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Put chicken, skin bones and all, into a pot with 2 quarts of lightly salted water, and bring to boil. Important: the skin and bones make the broth taste great. that's where the flavor is. this wont work using skinless, boneless chicken breasts.
- Reduce heat and simmer until chicken is starting to loosen from the bones and broth looks. well. like broth. (about 20 minutes).
- Carefully, remove chicken from broth making sure to get any little bones that may be on the bottom of the pot. Set chicken aside to let cool.
- Add onion, Rotel, cumin, garlic, chili powder, and black pepper to the pot. Add 1/2 tsp crushed pepper for medium heat, less if you like it mild, or more if you like it spicy. I use 1 teaspoons.
- Stir, and let simmer until chicken is cool enough to handle.
- Tear off chicken meat and place back into pot discarding skin and bones.
- Cut off about a 2 inch section from a log of Velveeta cheese, then cut into cubes.
- Add cheese, and cilantro to soup and stir over low heat until cheese is melted into the soup. Let simmer stirring often.
- Stack corn tortillas and slice into thin shreds with a sharp knife. Cook tortilla shreds in a small amount of hot oil until crisp. Drain on paper towels.
- To serve, ladle soup into individual bowls and top with a dollop of sour cream (optional) and the tortilla strips.
Nutrition Facts : Calories 87.3, Fat 1.1, SaturatedFat 0.2, Sodium 210.9, Carbohydrate 18.2, Fiber 2.6, Sugar 1.1, Protein 2.5
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