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Chicken Tortilla Soup
like Max and Erma’s®
I’ve seen the other recipes out there in the Web, but
once I tasted this soup in the restaurant, I knew what
was in it and knew those recipes were wrong! This is so
much simpler and, I guarantee, closer to the original taste.
Recipe Created By: Robbie
Serves: 8
Prep. Time: 0:20 or more
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
10 oz. can Ro*Tel®
tomatoes and chilies
2 cups cooked, shredded chicken
1 tsp. cumin
1 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 |
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-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 Velveeta cubes; 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.
Notes: If you want to save a lot of time, use
crumbled tortilla chips instead of tortilla strips. As a substitute for
Ro*Tel, you can use 1 1/2 cups of salsa. Spiciness can be easily adjusted
by using spicy Ro*Tel or salsa and/or adding cayenne pepper to the soup.
Make it a Meal: Serve with
Sweet Corn Muffins
and a
Taco Salad.
Other Tortilla Soup recipes on
this site:
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Reserved.
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