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1. Add the butter to a pot and melt over medium heat.
2. Stir in the flour and cook for 3 minutes, constantly stirring.
3. Whisk in the broth and milk slowly and reduce the heat to low.
4. Add the Velveeta cubes and stir constantly until melted.
5. Add the tomatoes, chicken and spices and heat through.
6. Cut the tortillas into strips and deep fry in hot oil until golden.
7. Drain on paper towels.
8. Serve the soup topped with tortillas strips, shredded cheese and a dollop of sour cream.
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