Cheesy Chicken Tortilla Soup

1 lb boneless skinless chicken breasts

1 16 0z box Velveeta, cubed

1 cup milk

1 can rotel

1 small white onion, diced

3 cloves of garlic, minced

¼ cup butter

¼ cup flour

1 tsp cumin

1 tsp chili powder

1 small handful of fresh diced cilantro

Salt and pepper to taste

Shredded Mexican blend cheese

Green onions for garnish

Tortilla chips

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.