This recipe is inspired by my childhood favorite cheesy tortilla soup from Max & Erma’s!
Ingredients (serves 4)
¼ cup unsalted butter
¼ cup flour
3 cups chicken stock
1 cup milk
2 cups shredded or canned chicken
16 oz Velveeta cheese
14 oz can petite diced tomatoes with green chilies
2 tsp chili powder
½ tsp cumin
¼ tsp oregano
¼ tsp smoked paprika
½ tsp salt
Instructions
Add butter to pan and heat over medium high heat until melted
Once butter is melted add the flour and mix together until smooth
Pour chicken stock and stir
Pour in your milk and stir
Add chicken, Velveeta cheese (I cut into cubes), turn your heat down slightly (medium-low) and add in your chicken, tomatoes, chili powder, cumin, oregano, paprika and salt. Stir to combine and help melt the cheese
Once cheese melted, simmer soup for about 20 minutes or until thick. Stir frequently
Pour in a bowl and add your desired toppings—such as tortilla strips, green onions, or shredded cheese.