LadyHawk108
03-10-2001, 06:18 PM
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Tortilla Soup
1/2 gallon chicken stock
1/2 tsp. white pepper
Combine the above and bring to a boil.
To thicken, make a roux...
1/2 c. butter
1/2 c. flour
Melt butter. Stir in flour. Cook over low heat, stirring constantly, until mixture is smooth and thickened.
Stir roux into chicken stock.
1 c. Montrey Jack and Cheddar Cheese, mixed
1 pint half and half
2 tsp. diced jalapenos
1 10-oz. can Rotel tomatoes w/ chilies
1 c. cooked diced chicken meat that has been marinaded in fajita seasoning.
Add cheese to stock and stir until melted. Add remaining ingredients to stock and heat. Serve individual servings with stips of corn tortillas that have been deep fried. Garnish with a dollop of guacamole and more cheese.
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http://warlady1.com/pics/ladyhawk60x60.jpg
Tortilla Soup
1/2 gallon chicken stock
1/2 tsp. white pepper
Combine the above and bring to a boil.
To thicken, make a roux...
1/2 c. butter
1/2 c. flour
Melt butter. Stir in flour. Cook over low heat, stirring constantly, until mixture is smooth and thickened.
Stir roux into chicken stock.
1 c. Montrey Jack and Cheddar Cheese, mixed
1 pint half and half
2 tsp. diced jalapenos
1 10-oz. can Rotel tomatoes w/ chilies
1 c. cooked diced chicken meat that has been marinaded in fajita seasoning.
Add cheese to stock and stir until melted. Add remaining ingredients to stock and heat. Serve individual servings with stips of corn tortillas that have been deep fried. Garnish with a dollop of guacamole and more cheese.
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http://warlady1.com/pics/ladyhawk60x60.jpg