Chicken Tortilla Soup

Recipe Adapted From: Megan Anderson
Posted:     File Under: Soup
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Every now and then on the hottest day of the year I decide to whip up soup. This really isn't so strange considering I have vivid memories of my Grandma making chili or stew every time the weather turned hot, not warm, hot! And, coincidently my sister made soup today too. I made Chicken Tortilla Soup on this particular hot day. Let me just say, we love this. No need to make anything else because this soup is SO filling. Every time we have chicken tortilla soup I remember how great it is!

If you've ever had Max and Erma's Tortilla Soup, you know what I'm talking about when I say it's amazing! This is a similar soup. Chicken tortilla soup is chicken broth based but packs lots of flavor with seasonings such as chili powder and cumin. Here's the thing, you can make this as spicy as YOU like. I use 1 tsp of chili powder and medium salsa but if you prefer spicy- kick it up!

Do not skip out on the tortillas. They are fantastic and make the soup. You won't regret it!

Serves   : 4-6
Prep   : 30 Minutes
Cook   : 15 Mimutes
Preheat Oven   : 

1/4 cup   Butter
1/4 cup   Flour
3 cups   Chicken broth
1 cup   Milk
8 oz   Velveeta cheese, cubed
2 cups   Salsa
2 cups   Chicken, shredded or cubed
1 tsp   Chili powder
   Vegetable Oil
   Flour tortillas
   Shredded cheese
1 tsp   Cumin

Melt butter in large pot. Stir in flour and continue to heat on medium heat for 3 minutes, stirring frequently.
Slowly whisk in chicken broth, then add milk.
Reduce to low heat and stir in Velveeta cheese, until melted.
Stir in salsa, chicken and spices. Heat through.
Keep soup on low, while you prepare tortilla strips.
Tortilla strip preparation: Cut tortillas into strips and deep fry in oil until golden brown. Drain and cool.

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