Recipe Monday 8 "A Post A Day" November

This week's recipe should work with the white meat of turkey to help you use up some Thanksgiving leftovers when the time comes. :)

Creamy Chicken Cheese Tortilla Soup

½ c flour
½ c (one stick) butter or margarine
½ gallon (64 oz) chicken stock (canned broth is fine)
½ tsp white pepper
2 c Monterrey Jack cheese and Cheddar cheese, mixed (just 2 cups of cheese plus some for the top when you serve it)
1 c milk and 1 c heavy cream or 1 pint half &half
2 tsp diced jalapenos
1 10 oz. can of Rotel diced tomatoes with chilies
1 cup diced browned chicken breasts (2 or 3 cups makes the soup heartier)


In a soup pot, make a roux. (Melt butter and add flour gradually.)

Gradually, stir in the chicken stock. (If it becomes lumpy, the lumps will eventually dissolve.)

After the chicken stock is incorporated, add the white pepper and the cheeses.

When the cheese is melted, add the half & half, jalapenos, Rotel and chicken chunks.

Bring the soup to a boil. Serve with tortillas or tortilla chips, and garnish with mixed cheese.


I'll have another recipe next week...



Here are the final four months of 2010 with my girls:
September:

October:

November:

December: