Here's the roux you make to thicken the soup
After adding the roux to the chicken broth, you add RoTel
Here's the tortilla strips, I just use a pizza cutter to cut the strips
The grilled chicken
The finished soup with a scoop of fresh guacamole. Yummmm...
Full Moon Cafe Tortilla Soup
8 cups chicken broth or stock
1/2 teaspoon pepper
1/2 cup butter
1/2 cup flour
1 cup grated Monterey Jack-Colby cheese
1 pint half and half
2 teaspoons diced jalapeno chilies (optional)
1 10-oz can RoTel tomatoes & chilies
1 cup cooked, diced chicken breast (I like grilled with fajita seasoning)
Combine chicken broth and pepper in a soup pot and bring to a boil. Make a roux in another pan with the butter and flour - melt butter and stir in flour. Cook over low heat, stirring constantly until smooth. Stir into chicken stock. Add cheese to stock and stir until melted. Add remaining ingredients to stock and heat. Garnish with thin strips of flour tortillas baked in a 350 degree oven for about 12 minutes until crispy. Then add a scoop of guacamole and enjoy!
