Serves: 8 (or 5 in my family~hubby is 7 ft. tall and eats his soup out of a serving bowl LOL!
Prep. Time: 20-30min.
- 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 (I used the store brand and it was great)
- 2 cups cooked, shredded chicken
- 1 1/2 tsp. cumin
- 1 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
- -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.
* This meal is very hearty and was the meal for us when combined with a salad and cornbread (if I can do that with a 7ft. tall hubby, your family should be satisfied too~he he!). When you consider that, it ends up being a reasonably priced, home cooked meal :)
