Full Moon Cafes Tortilla Soup - Cheddar Salsa Soup

• 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

1. Combine 1/2 gallon (1.9 ltr) chicken stock and 1/2 tsp (2 ml) pepper and bring to a boil.
2. Melt butter.
3. Stir in flour.
4. Cook over low heat, stirring constantly until mixture is smooth and thickened.
5. Stir roux into chicken stock.
6. (If the stock/roux mix seems to be lumpy, pour small amounts into blender and blend until smooth and put back into pan.)
7. Add cheeses to stock and stir until melted.
8. Add remaining ingredients EXCEPT TORTILLAS to stock and heat.
9. Sprinkle with flour tortillas that have been deep fried OR nacho type chips
10. Garnish with a dollop of guacamole and mixed cheese - (optional)

gallon, white, butter, flour, cheddar cheese, jalapenos, tomatoes, chicken meat, flour tortillas

Taken from online-cookbook.com/goto/cook/rpage/0006F6 (may not work)