Amazing Chicken Tortilla Soup

Recipe by BETHANY T.
READY IN: 30mins




  • 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.