1/4 c. all-purpose flour
3 c. chicken broth
1 c. milk
8 oz. Velveeta process cheese food - cubed
10 oz. can Ro*Tel® tomatoes and chilies
2 c. cooked, shredded chicken
1 t. cumin
1 t. chili powder
salt and pepper – to taste
flour tortillas – as needed, about 4 - 6 or tortilla chips
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 ladle full of soup into a bowl, add a handful of shredded cheese, then spoon another ladle full of soup over cheese. Sprinkle tortilla strips over top. Add a dollop of sour cream if desired.
*I use crumbled tortilla chips instead of tortilla strips. As a substitute for RoTel, you can use 1 1/2 cups of salsa. Spiciness can be easily adjusted by using spicy RoTel or salsa and/or adding cayenne pepper to the soup.
Return to: My Recipe Box
