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Homemade Full Moon Cafe Chicken Tortilla Soup photo

Full Moon Cafe Chicken Tortilla Soup

This Chicken Tortilla Soup is a cozy comfort food packed with creamy texture and vibrant flavors!
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Soup
Cuisine: Mexican
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 quarts chicken stock
  • 1/2 teaspoon white pepper
  • 1/2 cup butter
  • 1/2 cup flour
  • 1 cup shredded Monterey Jack and cheddar cheese blend
  • 1 pint half and half
  • 2 teaspoons diced jalapeños
  • 1 can (10-ounce) Rotel Diced Tomatoes & Green Chilies
  • 1 cup cooked diced chicken (marinated in fajita seasonings)
  • Guacamole for serving
  • Shredded cheese blend for serving
  • Deep-fried flour tortilla strips for serving

Equipment

  • Large Pot or Dutch Oven
  • Whisk
  • Wooden Spoon
  • Measuring cups and spoons
  • Serving bowls

Method
 

  1. In a large pot or Dutch oven, melt the butter over medium heat. Once melted, whisk in the flour to create a roux. Stir continuously for about 2-3 minutes until the mixture is bubbly and golden.
  2. Gradually pour in the chicken stock while whisking to prevent lumps. Continue to stir until the mixture is smooth and begins to thicken.
  3. Stir in the white pepper, diced jalapeños, and the can of Rotel Diced Tomatoes & Green Chilies. Allow the mixture to come to a gentle simmer.
  4. Lower the heat and add the pint of half and half, stirring gently to combine. Next, gradually mix in the shredded Monterey Jack and cheddar cheese blend, allowing it to melt and create a creamy texture.
  5. Fold in the cooked diced chicken, letting it heat through in the soup for about 5 minutes. Taste and adjust seasoning if needed.
  6. Ladle the soup into bowls and top with guacamole, a sprinkle of shredded cheese, and deep-fried tortilla strips for that perfect crunch. Enjoy your Full Moon Cafe Chicken Tortilla Soup hot!

Notes

  • For a lighter version, replace half and half with whole milk or a dairy-free alternative like coconut milk.
  • If you prefer a vegetarian option, substitute the chicken with black beans or extra vegetables.
  • For gluten-free, use a gluten-free flour blend in place of regular flour.