Instructions
1. Make the roux.
In a large heavy-bottomed pot, melt the butter over medium heat.
Whisk in the flour and cook for 2–3 minutes, stirring constantly, until the mixture turns slightly golden and smells nutty — this will thicken the soup later.
2. Build the creamy broth.
Slowly pour in the chicken broth while whisking to avoid lumps.
Add the milk and a little water if needed to thin it out.
Stir until the mixture begins to thicken and lightly bubble.
Season with black pepper, chicken bouillon, and salt to taste.
3. Add the tortilla “dumplings.”
Cut the flour tortillas into squares about 3 inches wide.
Gently drop them into the simmering broth, stirring occasionally so they don’t stick together.
Let them cook for 8–10 minutes until soft, slightly swollen, and dumpling-like in texture.
4. Add the chicken.
Stir in the shredded rotisserie chicken.
The flavors will meld, and the broth will turn luxuriously creamy.
5. Stir in the green chile.
Once the soup reaches your desired consistency, turn off the heat.
Add the roasted green chile and stir well. Adjust seasoning if needed.
6. Serve and enjoy.
Ladle the soup into deep bowls or ramekins.
Top with extra green chile, a sprinkle of cilantro or green onions, and a squeeze of lime if you’d like a hint of brightness.
Serve hot with warm tortillas or crusty bread — and settle in for a cozy evening.
Chef’s Tip:
If you prefer more “heat,” mix some green chile into the pot before serving instead of adding it individually — but if serving a crowd, add it per bowl so everyone can control their spice level.
