Lee Maneval's Recipe

Full Moon Cafe Tortilla Soup

Category: Recipes

4 oz Margarine (1 stick)
4 oz Flour
½ teaspoon Rosemary
32 oz Chicken Stock
8 oz water
8 oz Monterey Jack cheese (grated)
8 oz Mild Cheddar cheese (grated)
4 oz Pace Picante Sauce (Mild or Medium – strained to remove chunks)
8 oz Heavy Cream
2 Chicken Breasts

Garnish:
Fried tortilla strips
Sour cream (optional)
Guacamole (optional)

Cook or grill chicken breasts (I usually grill with McCormick’s roasted garlic & herb seasoning), cut into bite size pieces and set aside. In a stock pot over medium low heat combine margarine and flour to make a roux stirring frequently with flat whisk. Cook until cookie dough consistency and flour taste is gone. While making roux warm up chicken stock and water in a separate pot. When roux is ready slowly add stock/hwater a little at a time, stirring frequently. Heat until smooth consistency. Slowly add in cheese (stirring constantly), then picante sauce, heavy cream and rosemary. Finally add in chicken.

For garnish cut flour tortillas into strips and fry. Serve soup with tortilla strips. (optional - add a little sour cream and guacamole on top)