#weliketoeat – Chicken Tortilla Soup
Weather getting chillier in Northeast Ohio means one of my favorite things : it’s soup season! While some years this doesn’t happen until November or December, it’s already starting for 2014. This week I made one of my top three favorites, Chicken Tortilla Soup.
A few years ago I tried Max & Erma’s Chicken Tortilla Soup and I fell in love! Their version has a little kick to it and it’s full of chicken with a great cheesy flavor. After trying [and rating] several other places’ versions of CTS, I decided to try and make my own. I’ve tweaked it several times over the years and I think I finally have a version I love more than ever.
Personally I’m not a fan of beans or corn in my CTS. I feel like it should be spicy with lots of chicken and tomatoes for color.
Chicken Tortilla Soup
1/4 cup butter
1/3 cup all-purpose flour
3 cups chicken stock
1 cup milk
8 0z. Velveeta cheese – cubed
10 oz. Rotel tomatoes with chilies
2 cups cooked, shredded chicken
1 tspn cumin
1 tspn chili powder
Tortilla strips or chips & shredded cheese for topping
In large pot, melt butter and stir in flour. Keep stirring for 3 minutes. Slowly whisk in chicken stock, then whisk in milk. Reduce the heat to medium-low & stir in cubed Velveeta. Continue stirring until all the cheese has melted. Stir in the Rotel, chicken & the spices. Once the soup is thoroughly heated, it is ready to serve! Top with tortilla strips or chips and shredded cheese. Enjoy!
This recipe only takes about 20 minutes to make and yields roughly 6 big bowls of soup. It reheats really well and is good for a couple days – if it lasts that long!
I like to make our soup extra spicy, so often I’ll add an additional can of Rotel. This week I used one can with chilies and one can with habaneros. I also used Jalepeno Velveeta instead of the original version. And since we really like cheese, I used the entire 16 oz. package of Velveeta.
While tortilla strips are ideal and look the prettiest, I also like to use the scoop version of tortilla chips. They can float on top of the soup like little boats and are perfect for holding some shredded cheese, [I use block Cheddar & Mozzarella and I shred myself].
As I mentioned above, I’m not a huge fan of corn or [black] beans in my CTS but I’m sure they’d make a good addition. Also, perhaps some red pepper flakes or onions would add a unique flavor.
How do you like your soup? Super spicy? Full of guts or more brothy? Let me know how you tweak the recipe and what your thoughts are!
Thanks for stopping by for #weliketoeat Friday! Monday I’ll be back with some more inspiration…and a DIY project. Have a great weekend!