"This recipe is a result of 6 years of effort trying to replicate my husband's favorite restaurant chicken tortilla soup. It's mildly spicy, uses ingredients normally found in the house/pantry, and is a great way to use leftover chicken."
in a large pot, combine chicken broth, corn or rice flour, water, and salsa. Blend with an immersion blender. Then bring to a boil and stir occasionally until the soup begins to thicken. Reduce heat to low and add salt, chili powder cumin, milk, chicken, and 1.5 cups cheddar cheese. Simmer for 10 minutes or until cheese has melted.
Sprinkle remaining cheese on top to serve. If desired, add crumbled tortilla chips, crackers, or fried tortilla strips for an added crunch.