Description:

Creamy cheesey soup flavored with rotel & jalapenos

Source:

Joan Imes

Serves/Makes:16 (8-oz) servings

Ingredients

• 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

Preparation

• 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)

Comments

This soup is very yummy. The Full Moon Cafe located in Tulsa, OK is famous for it.