Week Twelve: Full Moon Tortilla Soup

This recipe came by way of my friend, Cheerful Cheryl, who got it from her cousin, Lori.  No telling where Lori got it :) but isn't that just the way of recipes and food. They are powerful connections.

This makes a large batch of soup, yielding 16 8 ounce servings, so beware, but you'll have no trouble with leftovers-it is delicious! It reminds me of a cheesy, cream of chicken soup with a kick, and was really easy to make.  

Here you go:

1/2 gallon chicken stock ( 4 cans Swanson Broth plus water to make 1/2 gallon)

1/2 t. white pepper

Combine these ingredients and bring to a boil to thicken. Make a roux with 1 c. butter and 1 1/2 c. flour, cooked over low heat, stirring constantly until smooth and thickened.  Stir into chicken stock.

Add 1 c. Monterey Jack cheese and stir until melted.

Then add these ingredients and heat.

1 pint Half&Half

2 t. diced jalapenos

1 can Rotel

1 c. cooked, diced chicken

Sprinkle servings with strips of flour tortillas and dollop of guacamole.

Yum! Enjoy!