CHICKEN TORTILLA SOUP

Chicken Tortilla Soup image

Provided by Becky Adkins

Time 1h

Number Of Ingredients 12

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1/4 c butter or margarine
1/4 c all-purpose flour
3 c chicken broth
1 c milk
8 oz velvetta process cheese food-cubed
10 oz can ro*tel tomatoes and chilies
2 c cooked, shredded chicken
1 1/2 tsp cumin
1 1/2 Tbsp chili powder
salt and pepper to taste
flour tortillas-as needed, about 4-6
shredded colby jack cheese or mexican blend cheese- as needed

Steps:

1. In a pot, melt butter over medium heat. Stir in flour and cook, stirring often, for 3 minutes.
2. Slowly whisk in small amounts of chicken broth at a time, then whisk in milk.
3. Reduce heat to low and stir in Velveeta cubes; stir until melted.
4. Stir in ro*tel, chicken, and spices.
5. Once 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.
6. For tortilla strips, cut tortillas into strips and deep fry in 350 degree vegetable oil until golden, then drain on paper towels.
7. Spoon 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.