Wednesday, February 9, 2011
What's For Dinner?
I finally found this recipe online and tweaked a bit for my taste. It's still not Cracker Barrel's but it gets me through the rough patches in life when I don't know if I can go on any longer. So if any of you are still in mourning like me, give this soup a try and see if you can learn to cope. It's kind of like a "patch" and Cracker Barell's soup is the addictive nicotine. (Hmmm...did that even make sense?)
Chicken Tortilla Soup
1/4 C butter
1/4 C flour
3 C chicken broth
1 C milk
8 oz. Velveeta, cubed
10 oz. Ro*Tel tomatoes and chilies
2 C cooked, shredded chicken
1 t chili powder
Salt and pepper, to taste
4-6 flour tortillas
shredded Cheddar Jack cheese, as a garnish
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. Whisk in milk. Reduce heat to low and stir in Velveeta. Stir until melted. Stir in Ro*Tel (I puree it in my Rocket blender before adding it as I don't care for the large chunks in this soup). Add chicken and spices. Simmer until heated through.
Meanwhile, prepare tortilla strips. The easiest way is to melt a couple tablespoons of butter in a skillet. Cut tortillas into strips and add to melted butter. Stir often until tortillas are lightly browned. Remove to a paper towel to absorb grease.
Ladle soup into a bowl. Add a spoonful of shredded cheese and top with a handful of crispy tortilla strips. If more heat is desired, add extra chili powder or your favorite hot sauce. Enjoy!