CREAMY TORTILLA SOUP

CREAMY TORTILLA SOUP
From the Ben Hur Shrine Cookbook
Recipe submitted by Betty Orme




1/3 cup margarine
¾ cup flour
4 cups chicken broth
2 cups half and half
1 whole chicken or breast and thighs
1 package taco seasoning mix
2. cans white shoe peg corn or white niblets
1 can diced Rotel (do not drain)
tortilla chips
avocado



Melt margarine, add flour and blend

Slowly stir in 2 cups broth and half-and-half.

Cook until thickened.

Blend in taco seasoning.

Add remaining 2 cups broth, chicken, corn and Ro-tel with juice.

Break some chips into bottom of bowl, add soup and top with chopped avocado and shredded Monterey Jack cheese.

Serve with additional chips and picante sauce if desired.

Makes a delicious version of tortilla soup.

Yield: serves 8-10