I was browsing around on Coupons.com and noticed acoupon for Ro*Tel® tomatoes and chilies . I thought I would repost my Chicken Tortilla Soup recipe because you can use the coupon when making this delicious soup. I plan to make it this week. With the weather cooling down I’m excited to start making soup and this one is a meal instead of just an appetizer. Especially when you add crusty rolls and salad = YUM!
As I told you guys I was a domestic Goddess last week (not really, but I made some kickin’ recipes). One of the recipes that I promised to share is this recipe for Max and Erma’s Chicken Tortilla Soup. It’s a copycat recipe and tastes exactly like the restaurant version. My hubby doubted that I could pull it off, but had to admit that this soup was just like the pricier version. Let me know what you think if you make it!
Serves: 8 (or 5 in my family~hubby is 7 ft. tall and eats his soup out of a serving bowl LOL!
- 1/4 cup butter OR margarine
- 1/4 cup all-purpose flour
- 3 cups chicken broth
- 1 cup milk
- 8 oz. Velveeta process cheese food – cubed
- 10 oz. can Ro*Tel® tomatoes and chilies (I used the store brand and it was great)
- 2 cups cooked, shredded chicken
- 1 1/2 tsp. cumin
- 1 1/2 tsp. chili powder
- salt and pepper – to taste
- flour tortillas – as needed, about 4 – 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 the soup occasionally.
- -For tortilla strips, cut tortillas into strips and deep-fry in 350 degree vegetable or peanut oil until golden, then drain on cooling racks.
- -Spoon a ladleful of soup into a bowl, add a handful of shredded cheese, then spoon another ladleful of soup over cheese. Sprinkle tortilla strips over top. Repeat for remaining servings.
Notes: If you want to save a lot of time, use crumbled tortilla chips instead of tortilla strips. I personally took the time to make the tortilla strips. I think it really adds to the restaurant experience.
* This meal is very hearty and was the meal for us when combined with a salad and cornbread (if I can do that with a 7ft. tall hubby, your family should be satisfied too~he he!). When you consider that, it ends up being a reasonably priced, home cooked meal