Chicken Tortilla Soup
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 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.