1/2 gallon chicken canned broth
spices- pepper, salt, poultry seasoning, parsley, garlic salt, etc.
2- 10 oz cans of chopped ro-tel- canned, either in the mexican isle or tomato sauce isle.
3/4 cup flour
1 cup butter
5 cooked skinless boneless white chix breasts- boiled, microwaved, any method!
4 cups jack & cheddar cheese- not colby- it doesn't melt correctly.
have more cheese on hand.
1/2 pint heavy whipping cream
tosti
Full Moon Chicken Tortilla Soup
Recipe
Instructions
Cook breasts and shred with fork. Set aside. In a large pot add broth, spices, and cheese until it melts. In a separate small pan, make a roux of the flour and butter and add this to the broth/cheese mixture above. Cook, uncovered, until it just boils, turn to low. Add Ro-tel and shredded chicken to broth mixture. Cook 30 minutes on low. Add heavy cream and simmer until ready to eat.
This can be thickened by adding more cheese and/or more flour. (Add the flour to a cold milk, cream, or water mix and stir completely before adding to anything hot or it will curdle and ruin your soup). Top each bowl with crushed Tostitos (only) white chips RIGHT before eating or they will be soggy.
This can be thickened by adding more cheese and/or more flour. (Add the flour to a cold milk, cream, or water mix and stir completely before adding to anything hot or it will curdle and ruin your soup). Top each bowl with crushed Tostitos (only) white chips RIGHT before eating or they will be soggy.