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Ingredients
- 1/2 gal Chicken stock
- 1/2 tsp white pepper
- 1/2 c. butter
- 1/2 c. flour
- 1 c. Monterey Jack and Cheddar cheese mixed.
- 1 pt half and half
- 2 tsp diced jalapenos
- 1 can Rotel tomatoes with chilies - (10 oz)
- 1 c. cooked diced chicken meat (Full Moon marinates chicken in fajita seasonings)
Directions
- Combine chicken stock and white pepper and bring to a boil. To thicken make a roux. Heat butter. Stir in flour. Cook over low heat, stirring constantly, till mix is smooth and thickened. Stir roux into chicken stock. Add in cheese to stock and stir till melted. Add in remaining ingredients to stock and heat. To hold, place soup in top of double boiler over warm water. To serve sprinkle individual servings with strips of flour tortillas which has been deep-fried. Garnish with a dollop of guacamole and mixed cheese.
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