Monday, December 13, 2010

Chicken Tortilla Soup

"An idealist is one who, on noticing that roses smell better than cabbage, concludes that it will also make better soup." - H.L. Mencken

If you've ever been to a Max and Erma's restaurant, chances are you've had this soup. This version gets very close to the original.

Makes: 8 servings
  • 1/4 cup butter
  • 1/4 cup all-purpose flour
  • 3 cups chicken broth
  • 1 cup milk
  • 8 oz. velveeta cheese
  • 10 oz. Ro*Tel tomatoes and chilies
  • 2 cups cooked, shredded chicken
  • 1 cup chopped, sauteed onion
  • 1 tbsp. taco seasoning
  • 1 tsp. cumin powder
  • 1 tsp. chili powder
  • shredded cheddar or Mexican cheese
  • Optional: flour tortillas (about 5), Vegetable or Peanut oil for frying
In a pot, melt the 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 chunks; stir until melted. Mix in Ro*Tel, chicken, onion and spices. Cook until soup is heated through, do not allow to burn.

Note: to complete this soup, you can either a) make homemade fried tortilla strips, or b) buy Frito's corn chips as a substitute, although the homemade tortilla strips are just better. (I used Frito's in the picture above)

To make the tortilla strips: cut the tortillas into strips and deep fry until golden in oil that is 350 degrees hot. Drain on paper towels. Ladle the soup into a bowl, top with shredded cheese, ladle on more soup and top with fried tortilla strips.

Enjoy, and stay warm this winter!

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