Mexicali Soup

1. 1

   In a large saucepot, cook chicken in water until done (this will take about 15 minutes).

2. 2

   Make sure you keep 2-3 inches of water over chicken at all times.

3. 3

   Remove chicken from broth in pan, (do not discard broth) then skin, bone and chop into large chunks.

4. 4

   To the broth in pan add the prepared chicken, 1 bouillon cube, Rotel and cream of chicken soup.

5. 5

   Simmer until everything is blended and heated through, then add the cubed Velveeta cheese and simmer on low until cheese is melted.

6. 6

   Add thinly sliced tortillas strips and salt and pepper if desired, then when tortilla strips become noodle like, serve in bowls with you favorite toppings.

7. 7

   NOTE: You can substitute 1 can cheddar cheese soup for the Velveeta, if desired.

8. 8

   We like the Velveeta.

* Per serving · 4 servings · Values may vary.

No additional tips available.