What an easy choice for today… Matt’s favorite soup I make and Facebook’s Timehop was nice enough to remind me that 3 years ago today I started experimenting with this recipe. This one was NOT FUN to rescue in fact it was a real pain and it took me close to 5 times to get it right but hey, that is what this site is for. My Oops becomes your Oopalicious, so in honor of a 3 year rewind and lots of attempts, this is now what I call the “Better than Max & Erma’s” Chicken Tortilla Soup. Warning: You must love cheese!
What you need:
2-3 large cans of chicken (I used Tyson brand)
1 10 ounce can of Original Rotel (I blend mine first in my small food processor for creamier texture)
12 ounces Velveeta Regular or Light 2% milk cut into chunks
1 cup skim or regular milk
5 Tablespoons butter or margarine
1/3 cup flour
3 cups regular or reduced sodium chicken broth
1 teaspoon cumin (this is the must have ingredient)
1 teaspoon chili powder (reduce to 1/2 for less spicy)
1/2 teaspoon pepper
What to do:
Over medium heat build your roux (I freaked first time I built one, but it is easy once you get the hang of it). Melt butter in a large pot, then slowly whisk in your flour. Roux will be lumpy!
Slowly whisk in your chicken broth then your milk.
Reduce heat to low (electric stove I use a 1-2) and stir in your Velveeta cubes. Stir frequently until completely melted.
Mix rest of the ingredients in, the chicken (can be chunked or shredded-we like a mix), Rotel and all spices. Stir well.
Slowly simmer (mine 2-3 electric) until heated completely through, roughly 1 hour. Stir frequently then drop down after an hour to low and let sit for another 30 minutes or so. The sauce will thicken the longer you let it sit.
I serve mine with sour cream and tortilla strips but Matt loads his up with some hot sauce and crackers. Enjoy!!!!
