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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Chicken Tortilla Soup Recipe

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This recipe for Chicken Tortilla Soup is from The Allan Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/4 cup butter
1/4 cup all purpose flour
3 cups chicken broth
1 cup milk
8 oz. Velveeta processed cheese food - cubed
1 cup salsa
2 cups cooked, shredded chicken
1 tsp. cumin
1 tsp. chili powder
salt and pepper – to taste
4 to 6 flour tortillas – as needed,
shredded Colby Jack cheese OR Mexican blend cheese – as needed
Directions:
Directions:
In a pot, melt butter over medium heat. Stir in flour and cook for 3 minutes, stirring often.
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 salsa, chicken, and spices.
Once soup is heated through, it is ready to serve. 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 vegetable or peanut oil at 350 º F until golden. 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. Repeat for remaining servings.
Number Of Servings:
Number Of Servings:
8

 

 

 

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