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Full Moon Tortilla Soup Recipe

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This recipe for Full Moon Tortilla Soup is from The Rainey Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 gallon chicken stock (8 cups)
1/2 tsp. white pepper
1/2 cup butter
1 1/2 cups flour
1 cup Monterey Jack and cheddar cheese, mixed
1 pint half and half (I used fat free half and half)
2 tsp. diced jalapenos
1 - 10 oz. can Rotel tomatoes with chilies
1 cup cooked, diced chicken meat (I use canned chicken, 13 oz.)
Directions:
Directions:
1. Combine chicken stock and white pepper; bring to a boil.

2. To thicken, make a roux: Melt butter, stir in flour, cook over low heat; stirring constantly until mixture is smooth and thickened.

3. Stir roux into chicken stock. Add cheese to stock and stir until melted. Add remaining ingredients to stock and heat.

To hold, place soup in top of double boiler over hot water. To serve, sprinkle individual servings with strips of flour tortillas that have been deep fried (I put strips in the oven at 200ºF, stirring until they are firm). Garnish with a dollop of guacamole and mixed cheese.
Number Of Servings:
Number Of Servings:
16 (8 oz.)

 

 

 

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