Friday, March 4, 2011

Cheesey Tortilla Soup

1/4 cup butter

1/4 cup all-purpose flour

3 cups chicken broth

1 cup milk (I use whole milk.... because we have plenty of it in our house)

8 oz. Velveeta process cheese food - cubed

*the recipe called for a can of diced tomatoes with chilies. we wanted it to taste more fresh, so we didn't use that and instead we used:

                    a 4 oz. can of chopped green chilies (I can't remember if I used the whole thing or just half of it.... probably fine either way)

                   chopped fresh tomatoes,
                   bell peppers,
                  and green onions.

(Or you could just have those things on the side for toppings if some people you are cooking for don't like a bunch of fresh veg in their soup.)

2 cups cooked, shredded chicken

1 1/2 tsp. cumin

1 ½ tsp. chili powder

salt and pepper – to taste

Optional: 1 can of black beans, drained and rinsed
flour tortillas – as needed, about 4 - 6

For toppings:
shredded Colby Jack cheese OR Mexican blend cheese
optional: cilantro and extra green onion, peppers, and tomatoes

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 and spices; stir until melted.

-Stir in canned chilies, chicken, and veggies (and black beans, if using).

-Once soup is heated through and veggies are cooked to your liking, it is ready to serve.

However, if you wish to make tortilla strips, it can sit over low heat while they are made (and the flavors will probably meld together more). Stir the soup occasionally.

(I just cut the uncooked flour tortillas in strips and bake them in a 400 degree oven until crispy. You could fry them if you want.)

Put soup in bowl and top with shredded cheese, tortilla strips, and extra green onion and other veggies if desired.

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