Mole Tortilla Soup

• 1 roasted whole chicken (cut into small cubes)
• 1 onion, chopped
• 4 (14 1/2 ounce) cans chicken broth
• 1 (14 1/2 ounce) can whole kernel corn
• 1 (15 ounce) can stewed tomatoes
• 1 serrano pepper, seeded and diced
• 1/2 cup flour
• 1/4 cup vegetable oil
• 1 (8 ounce) envelope chili seasoning mix
• 2 garlic cloves, minced
• 1 (2 ounce) package mexican chocolate
• 1 jalapeno, seeded and diced
• 1 (8 ounce) bag tortilla chips
• 2 cups monterey jack cheese

1. Roux/Mole - fry flour in 1/4 cup of oil. Add chili powder and cook until golden color. Add 2 can of the chicken broth, chili mix, minced garlic, jalapeno, and chocolate. Cook for about 20 minutes until smooth/thick.
2. In a seperate pot put the chicken, chopped onion, the other 2 cans of chicken broth, corn, tomatoes and jalapeno. Cook until starting to boil.
3. Take 1/2 of the first step and mix with 1/2 of the second step and put into a blender. Mix well until it is fully blended. Add all ingredients together in a large pot and cook for another 15-20 minutes.
4. Put in bowls, add 5 broken up tortilla chips and 1/4 cup of cheese to each bowl and serve.
5. You can garnish with avocado slices.

chicken, onion, chicken broth, whole kernel corn, tomatoes, serrano pepper, flour, vegetable oil, chili seasoning mix, garlic, chocolate, jalapeno, tortilla chips, cheese

Taken from www.food.com/recipe/mole-tortilla-soup-349210 (may not work)