Ingredients
-
-
1
-
1
-
1/2
-
1/2
-
1/2
-
1/2
-
1/8
-
2
-
1
-
-
-
-
-
Directions
Amazing Chicken Tortilla Soup,This is my version of Chicken Tortilla soup. It’s very similar to the soup served at Max & Erma’s restaurant chain. I threw it together one day using mostly leftovers from my fridge. It was a hit.. So now every time I roast a chicken, I make this the next day.,Can this be adapted for slow cooker? Really want a thicker soup. I will try Mexican Velveeta and use more? I am assuming canned chicken broth will substitute for the whole boiling process, as we only eat chicken breats.,This was a very good soup. It was a little thinner than what I am used to for a tortilla soup though. The flavors were perfect though. I had a problem in that I couldn’t get velveeta….this is the Velveeta shortage year for the 2014 Superbowl….LOL! So used a mix of Mexican shredded cheese. I wish I could have found Velveeta because it melts so much easier and smoother. The Mexican mix made my chicken and cilantro try and stick together. So I highly recommend using Velveeta to keep that from happening. Thanks for sharing!
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Steps
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1
Done
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Put Chicken, Skin Bones and All, Into a Pot With 2 Quarts of Lightly Salted Water, and Bring to Boil. Important: the Skin and Bones Make the Broth Taste Great. That's Where the Flavor Is. This Wont Work Using Skinless, Boneless Chicken Breasts. |
|
2
Done
|
Reduce Heat and Simmer Until Chicken Is Starting to Loosen from the Bones and Broth Looks. Well. Like Broth. (about 20 Minutes). |
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3
Done
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Carefully, Remove Chicken from Broth Making Sure to Get Any Little Bones That May Be on the Bottom of the Pot. Set Chicken Aside to Let Cool. |
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4
Done
|
Add Onion, Rotel, Cumin, Garlic, Chili Powder, and Black Pepper to the Pot. Add 1/2 Tsp Crushed Pepper For Medium Heat, Less If You Like It Mild, or More If You Like It Spicy. use 1 Teaspoons. |
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5
Done
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Stir, and Let Simmer Until Chicken Is Cool Enough to Handle. |
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6
Done
|
Tear Off Chicken Meat and Place Back Into Pot Discarding Skin and Bones. |
|
7
Done
|
Cut Off About a 2 Inch Section from a Log of Velveeta Cheese, Then Cut Into Cubes. |
|
8
Done
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Add Cheese, and Cilantro to Soup and Stir Over Low Heat Until Cheese Is Melted Into the Soup. Let Simmer Stirring Often. |
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9
Done
|
Stack Corn Tortillas and Slice Into Thin Shreds With a Sharp Knife. Cook Tortilla Shreds in a Small Amount of Hot Oil Until Crisp. Drain on Paper Towels. |
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10
Done
|
to Serve, Ladle Soup Into Individual Bowls and Top With a Dollop of Sour Cream (optional) and the Tortilla Strips. |
