¼ c butter or margarine
¼ c all-purpose flour
3 c chicken broth
1 c milk
8 oz Velveeta process cheese food-cubed
10 oz Ro*Tel tomatoes and chiles
2 c cooked, shredded chicken
1 tsp cumin
1 tsp chili powder
salt and pepper-to taste
flour tortillas as needed, about 4 to 6
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 soup occasionally.
For the tortilla strips, cut tortillas into strips and deep-fry in 350º vegetable or peanut oil until golden, then drain on cooling racks.
Spoon soup into bowls, top with a handful of tortilla strips and shredded cheese