Tortilla Soup

Chicken Tortilla Soup
(feel free to change this how you want or cut itdown, it turns out different every time) first time I made this, it took 1 ½ hours start to finish to make, that included chopping the veggies, and frying the chicken

Bring 5-6 qts of water to a boil in a large kettle (really large). (I used 5 qts)
Add 2c. chopped celery,
2 c. chopped carrots, and (I used 3 cups)
1 small-medium chopped onion(can add more or less depending on your love of veggies). (chop them small)
Boil for 20 minutes

On the side fry up
2 lbs of chopped chicken with a (chop chicken small)
small to medium onion chopped.
When almost done, season the chicken very strongly (almost black) with chili powder and ground cumin. You can add a little bit of black pepper if you like.
(I used: 1 Tbsp+ chili powder, 1 tsp+ cumin. It wasn’t too spicey, so if you want it spicey, add more.)

In a bowl mix:
3/4c. butter,
1 3/4 c. flour,
5 oz of instant chicken buillon (can add more or less to taste), (I used 1-2 Tbsp Wylers chicken granules)
Add 1c. water to thin to a paste.

Add this paste to the water and veggies. Let boil for 1 minute while stirring with a whisk.

Add 1 jar of cheeze whiz, and
1 block of velveeta cheese (or enough to suit your need for cheese flavoring).
Keep stirring with a whisk until cheese is melted into soup.

Add the chicken mixture with all the spices. Mix together and serve with tortilla chips. (or crush tortilla chips into your bowl of soup)

Remember, when you add cheese, make sure you are using low heat, otherwise the cheese will burn!

Next time I think I’m going to double the veggies I put in, or I’ll cut the entire recipe in half, except for the veggies.

I might also add more/different veggies next time. (potatoes? Or maybe a tiny bit of cauliflower?)

I got this recipe from Bethany who got it from a friend of hers. Recipe from her in black, with my notes in red.