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 everytime I roast a chicken, I make this the next day.
- add cooked chicken (leftover roasted or rotisserie)
- add 8 corn tortillas
- add 2 inches piece Velveeta cheese
- add 1 (10 ounce) can Rotel tomatoes & chilies
- add 1 medium onion
- add sour cream (optional)
- add 1/8 teaspoon black pepper
- add 1/2 teaspoon minced garlic
- add 1 bunch cilantro
- add oil
- add 1/2 teaspoon crushed red pepper flakes
- add 1/2 teaspoon chili powder
- add 1/2 teaspoon cumin
- 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 Velveta 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 dallop of sour cream (optional) and the tortilla strips.