Tortilla Soup - cooking recipe

Ingredients

5 (12 oz.) cans Swanson's chicken broth
1/2 c. butter
1 1/2 c. flour
1 1/2 c. Monterey Jack cheese
1 1/2 c. Cheddar cheese
1 pt. half and half
2 tsp. diced jalapenos
1 (10 oz.) can Ro-Tel tomatoes with chilies
2 to 3 c. diced cooked chicken
1 pkg. flour tortillas, cut in 1/4-inch strips

Preparation

Bring 1/2 the broth and butter to a boil.
Stir flour and remaining broth together and stir until smooth.
Pour into the boiling mixture.
Add cheese to broth and stir until melted.
Add remaining ingredients (except tortilla chips) and heat.
To hold, keep over double boiler.
To serve, sprinkle with the strips of flour tortillas which have been deep-fried (they cook very quickly).
Garnish with guacamole and mixed cheese if desired. Makes 15 (8 ounce) servings, approximately.