Somewhere along the way I found that standing in the kitchen and creating great food, was my favorite way to pass time. After years of doing this, I have decided that maybe I should keep all these recipes in one place, so here ya go. As I get into this whole blog thing, I will probably add other posts on subjects I find interesting. As a note to anyone who may actually try any of these recipes, I don't really measure anything, so I have tried to approximate to my best ability.
In a saucepot boil the chicken breasts in just enough water to cover them, about 3 to 4 cups, for about 20 minutes until cooked through. Remove from water and chop into small pieces, but save the chicken broth. In the pot that you want to make the soup in melt the butter and simmer the onions and garlic for about 5 minutes until the onion is clear. Stir in the flour to form a roux and let simmer another 2 to 3 minutes. Slowly add 3 cups of chicken broth (from the boiled chicken) to the flour mixture and stir well. Slowly stir in the milk and reduce heat to just simmering. Mix in the velveeta and stir well until melted. Then add the rotel, chicken, and spices. Let simmer for about 20 mins until it thickens up. Serve with shredded cheese, green onions, and tortilla chips on top.