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Full Moon Café’s Tortilla Soup
Submitted by Tanya S.
˝ gal chicken stock
˝ C butter
1 C monterey jack and cheddar cheese mixed
2 t diced jalapenos
1 C cooked, diced chicken meat
˝ t white pepper
1 ˝ C flour
1 pint half and half
1 10 oz can rotel tomatoes w/chilies
Combine chicken stock and white pepper. Bring to a boil. To make the roux: Melt butter, stir in flour, and cook over low heat, stirring constantly, until mixture is smooth and thickened. Stir roux into chicken stock. Add cheese to stock and stir until melted. Add remaining ingredients to stock and heat. Makes 16 - 8 oz servings.
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