Chicken Tortilla Soup

• 14 cup butter or 14 cup margarine
• 14 cup all-purpose flour
• 3 cups chicken broth
• 1 cup milk
• 8 ounces Velveeta cheese, food cubed
• 1 (10 ounce) canro*tel tomatoes and green chilies
• 2 cups shredded canned chicken
• 1 teaspoon cumin
• 2 teaspoons chili powder
• salt and pepper
• 4 -6 flour tortillas, as needed
• 2 cups shredded colby-monterey jack cheese

1. Melt butter in pot over medium heat.
2. Stir in flour and cook, stirring often, for 3 minutes.
3. Slowly whisk in small amounts of chicken broth at a time, then whisk in milk.
4. Reduce heat to low and stir in Velveeta cubes; stir until melted.
5. Stir in Ro*Tel, chicken, and spices.
6. Once soup is heated through, add the shredded cheese and stir until melted.
7. Can be served with tortilla strips and a handful of cheese on top once ladled into bowls.

butter, flour, chicken broth, milk, velveeta cheese, tomatoes, chicken, cumin, chili powder, salt, flour tortillas, colbymonterey

Taken from www.food.com/recipe/chicken-tortilla-soup-278825 (may not work)