This is one of our favorite recipes – Chicken tortilla soup
1/4 cup butter OR margarine
1/4 cup all-purpose flour
3 cups chicken broth
1 cup milk
8 oz. VELVEETA – cubed
10 oz. canned tomatoes (Hunts original)
2 cups cooked, shredded chicken
1 tsp. cumin
1 tsp. chili powder
2 cans baked beans
1 bag sweet corn, cooked
salt, and pepper – to taste
flour tortillas – as needed, about 4 – 6
CROCK POT DIRECTIONS:
Cook chicken all day in crock pot. When it is cooked, shred it and then set aside and do the following:
-In a pot, melt butter over medium heat. Stir in flour and cook, stirring often, for 3 minutes.
-Slowly whisk in small amounts of chicken broth at a time, then whisk in milk.
-Transfer to crockpot and stir in remaining ingredients.
The soup is ready to serve when the cheese is melted.