MAX AND ERMAS CHICKEN TORTILLA SOUP RECIPE

MAX AND ERMAS CHICKEN TORTILLA SOUP RECIPE image

Yield 6 people

Number Of Ingredients 13

1/4 cup butter OR margarine
1/4 cup all-purpose flour
3 cups chicken broth
1 cup milk
8 oz. Velveeta process cheese food - cubed OR 8 oz. Mexican shredded cheese blend
10 oz. can Ro*Tel® tomatoes and chilies (I used the store brand and it was great)
2 cups cooked, shredded chicken
1 1/2 tsp. cumin
1 tsp. ancho chili powder
1/2 tsp. 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:

In a pot, melt butter over medium heat. Stir in flour and cook, stirring often, for 3 minutes. -Slowly whisk in small amounts of chicken broth at a time, then whisk in milk. -Reduce heat to low and stir in cheese; stir until melted. -Stir in Ro*Tel, chicken, and spices. -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. -For tortilla strips, cut tortillas into strips and deep-fry in 350 degree vegetable or peanut oil until golden, then drain on cooling racks. -Spoon a ladleful of soup into a bowl, add a handful of shredded cheese, then spoon another ladleful of soup over cheese. Sprinkle tortilla strips over top. Repeat for remaining servings.