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Full Moon Cafes Tortilla Soup - Cheddar Salsa Soup
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Creamy cheesey soup flavored with rotel & jalapenos

Joan Imes

Serves/Makes:16 (8-oz) servings

  • 1/2 gallon (1.9 ltr) chicken stock or canned chicken broth
  • 1/2 tsp (2 ml) white or black pepper
  • 1/2 cup (125 ml) butter
  • 1-1/2 cups (350 ml) flour
  • 1 cup (225 ml) Monterey Jack and cheddar cheese, mixed
  • 1 pint half & half
  • 2 tsps diced jalapenos
  • 1 10-oz can Rotel tomatoes with chilies
  • 1 cup (225 ml) cooked, diced chicken meat (optional)
  • flour tortillas or nacho type chips
  • Combine 1/2 gallon (1.9 ltr) chicken stock and 1/2 tsp (2 ml) pepper and bring to a boil.
  • Melt butter. Stir in flour. Cook over low heat, stirring constantly until mixture is smooth and thickened.
  • Stir roux into chicken stock. (If the stock/roux mix seems to be lumpy, pour small amounts into blender and blend until smooth and put back into pan.)
  • Add cheeses to stock and stir until melted.
  • Add remaining ingredients EXCEPT TORTILLAS to stock and heat.
  • Sprinkle with flour tortillas that have been deep fried OR nacho type chips
  • Garnish with a dollop of guacamole and mixed cheese - (optional)
This soup is very yummy. The Full Moon Cafe located in Tulsa, OK is famous for it.

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