Creamy Chicken Tortilla Soup

Submitted by Miranda Doerfler

About the cook: Food truck manager, prep and line cook. I love making people smile with a good attitude and delicious food.

About the dish: My mom has been making creamy chicken tortilla soup my whole life, and it’s always been a family favorite. I took on the recipe and added my own tweaks, and it’s now my signature dish.

National Origin: Mexico

Serves: 6

Estimated Time: 1 to 2 Hours


3-5 chicken breasts (depending on size)
1/4 cup flour
1/2 stick butter
8oz block of Velveeta
16oz carton of chicken stock (or chicken stock made from poaching)
2 cans Rotel tomatoes and green chilies
1-2 cups heavy cream
Chili powder
Garlic powder
Tortilla strips


1. Poach chicken breasts. Fill pot half full with water, add chicken breasts and bring to a boil over high heat. Reduce to a simmer for five minutes, then remove pot from heat and cover. Leave it be for about 12 minutes, then pull chicken and shred. Set the water aside and use as chicken stock (you may need more, so you may want to get a carton of it from the store just in case).

2. Make a roux with flour and butter in a big soup pot over medium heat. Once they have come together in a paste-like consistency, slowly whisk in your chicken stock, a little at a time. You want it to thicken with the roux before adding more.

3. Now you’ll want to cube your Velveeta. Simply cut it into small cubes and slowly add handfuls to your broth, whisking as you go until the cheese melts fully. Make sure your heat’s not too high so the cheese doesn’t burn to the bottom of your pot!

4. Pour in cream and stir with spoon or spatula to combine.

5. Pulverize everything in both Rotel cans (liquid too!) in a blender or food processor, and add it to your soup, stirring to combine.

6. Add your chicken and seasoning, stirring once more to combine.

7. Serve in warm bowls topped with tortilla strips.

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