Monday, October 12, 2009

Tortilla Soup

I love the spicy kick this amazing recipe has. It's such a great combination of flavors and what's great is you can personalize your cheeses. When I was younger, I loved eating at this local restaurant in my hometown. Bewley's had the greatest taco salads and their homemade tortilla bowls reminded me of the delicious tortilla strips that top this fantastic soup.

1/4 cup butter OR margarine
1/4 cup all-purpose flour
2 cups cooked, chopped chicken
3 cups chicken broth
1 cup milk
8 oz. Velveeta process cheese food - cubed
10 oz. can diced tomatoes and chilies

1 tsp. cumin
1 tsp. chili powder
1 tsp. cayenne pepper
salt and pepper – to taste
flour tortillas – as needed, about 4 - 6
2-4 cups shredded cheese –

-In a pot, melt butter over medium heat. add flour to make a thick roo, stirring constantly until well blended.
-Slowly stir in chicken broth, then stir in milk.
-Reduce heat to low and stir in Velveeta cubes; stir until melted.

Transfer to crock pot...
-Stir in tomatoes and chilis, chicken, and spices.
-cook on low for 4 hours.
-to make fried tortillas: cut tortillas into strips and fry in oil until desired crispness is reached.

Serve soup in a bowl, top with cheese, and tortilla strips. Enjoy!!!

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