Cheesy Chicken Tortilla Soup

Cheesy Chicken Tortilla Soup

chicken tortilla soup

One of our favorite take out foods is chicken tortilla soup from Max and Erma’s restaurant, we have tried tortilla soup at other places and its just never stacked up.  Since I have been on vacation and had a bit a spare time on my hands, I decided to search the web for a recipe and try to make some myself.   I found several recipes and after looking at ingredients and comments I decided to give this one a try from Robbie’s Recipes.  I haven’t ever really tried copycat recipes so I had my doubts….but WOW the recipe was spot on and in my opinion tasted even better than the restaurant version.  I did tweak the recipe a bit after reading comments saying it wasn’t thick enough and the critics in the house agreed it was the best chicken tortilla soup they have ever tasted.  Enjoy!

The recipe below is a double batch which yields about a gallon of soup.

 

 

Cheesy Chicken Tortilla Soup
 
Author:
Recipe type: Soup
Ingredients
  • 1 stick butter
  • 1 cup flour
  • 2 cups heavy whipping cream
  • 48 oz chicken broth
  • 2 tsp cumin
  • 2 tsp chili powder
  • 24 oz Velveeta cheese product, cubed
  • 2 cans Rotel tomatoes - mild or hot or a combination of both depending on your taste
  • 2 boneless chicken breasts, cooked and shredded
  • 2 tsp fresh cilantro (optional)
  • 6 large flour tortillas
  • shredded cheese
Instructions
  1. In a 6 qt sauce pot over medium heat, melt butter.
  2. Add flour and stir until well blended - mixture will be thick.
  3. Add cream and whisk until a thick rue is formed.
  4. Slowly add chicken broth and whisk until well blended.
  5. Add cumin and chili powder.
  6. Bring mixture to a boil
  7. Add Velveeta and stir until cheese is melted.
  8. Add tomatoes and chicken, simmer on low heat for 15-20 min.
  9. While soup is simmering, cut tortillas into thin strips (about ¼ in x 2 in)
  10. Fry tortilla strips in oil heated to 350 degrees until golden. They cook fast so be ready!
  11. Place strips on cooling rack to drain excess oil.
  12. Serve soup topped with tortilla strips and shredded cheese

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