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Yield: 12 6-ounce servings of soup

INGREDIENTS

¼ cup diced onions
½ cup plus 1 tablespoon margarine
½ cup plus 1 tablespoon flour
52 ounces water
3½ tablespoon tomato pureed
1 tablespoon diced canned pimiento
2½ tablespoon diced canned green chilies
2½ tablespoon sliced canned jalapeno peppers, chopped
1 tablespoon + 1½ teaspoon chicken soup base (concentrated paste)
1½ to 2 cup cooked, diced white meat chicken
1½  teaspoon cumin
2½ tablespoon shredded Monterey Jack cheese
¾ cup shredded cheddar cheese

DIRECTIONS

  1. Melt margarine in pot. 
  2. Add onions and cook until tender. 
  3. Stir in flour to make a roux. 
  4. Pour in water, stirring as you go. 
  5. Cook to thicken, stirring constantly.  
  6. Add rest of ingredients. 
  7. Cook for about 30 minutes, stirring often. 
  8. Top soup with tortilla strips (optional).

NUTRITIONAL VALUES
Per 6-ounce serving (small café serving container) without tortilla strips
Calories: 185
Carbohydrates: 6.3 grams
Sodium: 420 milligrams
Fat: 13.5 grams
Protein: 9.8 grams
Dietary Fiber: 0.5 grams
Sugar: 9 grams

½ ounce of tortillas strips adds 71 calories, 3.7 g fat and about 0.9 g of fiber.