Mexicali Soup

Name: Mexicali Soup
Ingredients: 2 pounds Chicken, (3-4 Breasts) Either All White Or A Mix Of Light And Dark; 3 quarts Water, Enough To Cook The Chicken And Keep It Covered By 2-3 Inches; 1 whole Chicken Bouillon Cube; 1 can Rotel, Mild, Regular Or Hot, Your Choice, 10 Ounce Can; 1 can (10 Oz. Size) Cream Of Chicken Soup; 10 ounces, weight Velveeta Cheese, Cubed (see Note Below); 5 whole Flour Tortillas, Cut Into Very Thin Strips; 1 pinch Salt And Pepper, If Desired; Shredded Cheddar Cheese, Sour Cream, Salsa, Sliced Black Olives, Chopped Green Onions, Diced Tomatoes, Tortilla Chips, Chopped Red Onion

9 ingredients

8 steps

Ingredients

2 pounds Chicken, (3-4 Breasts) Either All White Or A Mix Of Light And Dark
3 quarts Water, Enough To Cook The Chicken And Keep It Covered By 2-3 Inches
1 whole Chicken Bouillon Cube
1 can Rotel, Mild, Regular Or Hot, Your Choice, 10 Ounce Can
1 can (10 Oz. Size) Cream Of Chicken Soup
10 ounces, weight Velveeta Cheese, Cubed (see Note Below)
5 whole Flour Tortillas, Cut Into Very Thin Strips
1 pinch Salt And Pepper, If Desired
Shredded Cheddar Cheese, Sour Cream, Salsa, Sliced Black Olives, Chopped Green Onions, Diced Tomatoes, Tortilla Chips, Chopped Red Onion

Directions

1

In a large saucepot, cook chicken in water until done (this will take about 15 minutes).
2

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

Remove chicken from broth in pan, (do not discard broth) then skin, bone and chop into large chunks.
4

To the broth in pan add the prepared chicken, 1 bouillon cube, Rotel and cream of chicken soup.
5

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

NOTE: You can substitute 1 can cheddar cheese soup for the Velveeta, if desired.
8

We like the Velveeta.