This recipe began as a knock off recipe for a restaurant called Max & Erma's. I have never been there; I don't know if this is anything like it. I have made changes to that original knock off recipe that have resulted in a creamier, more satisfying soup.
Ingredients
1/4 C butter
1/4 C all purpose flour
3 C chicken broth
1 C sour cream
8 oz shredded sharp cheddar cheese
10 oz can Ro*Tel® tomatoes and chillies
2 C cooked, shredded chicken
1 tsp cumin
1 tsp chili powder
salt and pepper to taste
shredded mexi blend cheese and tortilla crisps for topping
Putting it all together
1. In pot, melt butter over medium heat. Stir in flour and cook, stirring often, for 3 minutes.
2. Slowly (and I mean slowly) whisk in small amounts of chicken stock. Then add the sour cream.
3. Keeping at medium heat, add the cheese and stir until melted.
4. Stir in Ro*Tel®, chicken, and spices.
5. At this point, the soup is more or less done. I like to leave it on the stove to simmer on low for a little bit to make sure all the cheese is melted and the spices have a chance to really cook in.
6. When ready to eat, top with shredded cheese and tortilla crisps.
A few notes:
-The soup is pretty straight forward, nothing too tricky. The only finicky thing is when adding chicken broth to the flour/butter roux. Just go slow; take your time. Use small amounts of broth. Here are a few pictures of the progression of the mixture as you add the broth.
-Also be patient with the shredded cheese (the sharp cheddar). The original version used Velveeta® but I really disliked the result. It did not really incorporate into the soup. While the shredded cheese is sometimes slow to melt in, it is still a vast improvement over Velveeta®.
-I found tortilla crisps in the salad topping section of HyVee. One time I attempted to make my own by cutting up tortillas and trying to lightly fry them. For those of you adventurous enough, go for it, but I will be buying mine from now on!
Enjoy!
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