Monday, November 29, 2010

Cheesy Chicken Tortilla Soup, Michelle

1 stick margarine
8 chicken bouillion cubes
6 c. water
3/4 c. flour
1 c. milk
1 c. salsa
3 chicken breasts(cooked and cubed)
6 drops hotsauce
1 c.sour cream
1 lb. Velveeta cheese(cubed)


Grated cheddar cheese and chips

Melt butter in large kettle. Dissolve 8 bouillion cubes in 6 cups of water in the microwave, then add water and bouillion cubes to the melted butter in the kettle. Mix flour and milk together in separate
bowl. Add to kettle. Mix well until smooth. Add salsa,chicken, hot sauce, sour cream and
velveeta. Stir until smooth and all the cheese is melted. Bring to a slow boil, stirring constantly so it doesn't scorch as it thickens. Serve topped with cheddar cheese and chips. Makes 10 plus servings.

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