Chicken Tortilla Soup

Chicken Tortilla Soup

This Chicken Tortilla soup is creamy and flavorful with a slight spice that can be adjusted by the amount of jalapenos you add.

If you’ve ever had Chicken Tortilla Soup at Max & Erma’s, this recipe is exactly like it!

I used a rotisserie chicken.  One rotisserie chicken will give you 4 cups of diced cooked chicken; you can save the other 2 cups for another meal.



Chicken Tortilla Soup

Ingredients

2 6-inch flour tortillas
Cooking oil
4 Tablespoons butter
¼ cup flour
3 cups chicken broth
1 cup milk
8 oz. Velveeta cheese, cubed
1 can crushed tomatoes (14 oz.)
1 Tablespoon chopped canned jalapenos
2 cups diced, cooked chicken
1 teaspoon cumin
1 teaspoon chili powder

Directions

1.  Cut tortillas into ¼-inch strips.  Heat ½-inch oil in a heavy pot over medium-high heat (heat to 350° if you have a thermometer).  Fry tortilla strips in oil until golden; drain on paper towel and set aside.

2.  Melt butter in a large pot over medium heat.  Stir in flour; cook and stir for 1 minute.

3.  Gradually stir in chicken broth, stir until smooth and slightly thickened; add milk.

4.  Add Velveeta; stir until melted.  Add tomatoes, jalapenos, chicken, cumin and chili powder.  Reduce heat to low and simmer for 10 minutes.  Top with tortilla strips and shredded cheese, if desired.


Makes 4 2-cup servings

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Chicken Tortilla Soup