Chicken Tortilla Soup

I love the Tortilla Soup from Cheddar’s Restaurant!  I have been wanting to try to make my own for sometime now and finally did it.  I had to use just things we already had and it turned out great! 

For Soup: 
1 3lb. can of chicken broth (yield 1 cup to make rue)
1 jar of your favorite salsa (I used my homemade)
1 Tbs. taco seasoning
3 cooked and shredded chicken breast
1/2 cup of corn
1/2 or 1 can of black beans (add to your desire)
1 box Rice-a-Roni Mexican Style (prepared as directed on box)

For Rue:
1 Tbs. olive oil
3 Tbs. butter
3 Tbs. flour
1 cup chicken broth
salt and pepper

Add all soup ingredients into pot.  Let simmer. 

In separate sauce pan make rue.  To make rue heat olive oil on medium heat.  Add butter and let it brown slightly.  Next add flour and whisk until all cooked together.  Last add chicken broth and continue whisking until mixture starts to thicken.  Salt and pepper for taste and add to soup.  This will help thicken the soup.

I let my soup sit on the stove a little too long and it thickened too much.  If this happens just add more chicken broth to desired thickness.

Top with shredded cheddar cheese and your choice of broken tortilla chips.

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2 Responses

  1. […] Chicken Tortilla Soup Tuesday- Cheeseburgers on English Muffins, Baked French Fries, Milk Shakes Wednesday- Skillet […]

  2. Oh my word, this sounds so good!!

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