Chicken Tortilla Soup
like Max and Erma’s®
Recipe Created By: Robbie
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
-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
-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
-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.