Prep 20 mins
Cook 10 mins
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.
- cooked chicken (leftover roasted or rotisserie)
- 1 medium onion, chopped
- 1 (10 ounce) can Rotel tomatoes & chilies
- 1⁄2 teaspoon crushed red pepper flakes
- 1⁄2 teaspoon cumin
- 1⁄2 teaspoon minced garlic
- 1⁄2 teaspoon chili powder
- 1⁄8 teaspoon black pepper
- 2 inches piece Velveeta cheese, cubed
- 1 bunch cilantro, chopped
- 8 corn tortillas
- sour cream (optional)
- 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.
- Reduce heat and simmer until chicken is starting to loosen from the bones and broth looks. well. like broth. (about 20 minutes).
- 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.
- 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. I use 1 teaspoons.
- Stir, and let simmer until chicken is cool enough to handle.
- Tear off chicken meat and place back into pot discarding skin and bones.
- Cut off about a 2 inch section from a log of Velveeta cheese, then cut into cubes.
- Add cheese, and cilantro to soup and stir over low heat until cheese is melted into the soup. Let simmer stirring often.
- 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.
- To serve, ladle soup into individual bowls and top with a dollop of sour cream (optional) and the tortilla strips.
I think I had way too much water to begin with. Also the 30 minute description isn't accurate with the directions of boiling and shredding the chicken. Nice flavor.
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 I 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!
This soup is delicious! I was looking for a recipe that was similar to one we like at a local restaurant. This was it. It has so much flavor but not to spicy. I think I will cut back on the water the next time I make it. The only change I made was that I thickened it slightly. We loved it! Thanks for sharing.