In a large stock pot, combine 1 1/2 quarts chicken stock and 1/2 teaspoon white pepper and bring to a boil over medium-high heat.

Meanwhile, melt 1/2 cup butter in a small pan over medium heat. Add 1/2 cup flour and stir constantly to form a roux; cook over low heat, stirring constantly, until the roux is smooth and thickened.

Whisk the hot roux into the boiling chicken stock until fully incorporated and the soup thickens slightly. Reduce the heat to low.

Add 1 cup shredded Monterey Jack and cheddar cheese blend to the pot and stir until the cheese is fully melted and the mixture is smooth.

Gradually stir in 1 pint half and half, a little at a time, until incorporated and warmed through. Keep the soup at low heat and do not boil after adding the dairy.

Stir in 2 teaspoons diced jalapeños, the Rotel Diced Tomatoes & Green Chilies, and 1 cup cooked diced chicken. Heat gently until the tomatoes and chicken are warmed through.

Ladle the soup into bowls and serve each with a dollop of guacamole, additional shredded cheese blend, and deep-fried flour tortilla strips.