Mole Tortilla Soup - cooking recipe

Ingredients

1 roasted whole chicken (cut into small cubes)
1 onion, chopped
4 (14 1/2 ounce) cans chicken broth
1 (14 1/2 ounce) can whole kernel corn
1 (15 ounce) can stewed tomatoes
1 serrano pepper, seeded and diced
1/2 cup flour
1/4 cup vegetable oil
1 (8 ounce) envelope chili seasoning mix
2 garlic cloves, minced
1 (2 ounce) package mexican chocolate
1 jalapeno, seeded and diced
1 (8 ounce) bag tortilla chips
2 cups monterey jack cheese

Preparation

Roux/Mole - fry flour in 1/4 cup of oil. Add chili powder and cook until golden color. Add 2 can of the chicken broth, chili mix, minced garlic, jalapeno, and chocolate. Cook for about 20 minutes until smooth/thick.
In a seperate pot put the chicken, chopped onion, the other 2 cans of chicken broth, corn, tomatoes and jalapeno. Cook until starting to boil.
Take 1/2 of the first step and mix with 1/2 of the second step and put into a blender. Mix well until it is fully blended. Add all ingredients together in a large pot and cook for another 15-20 minutes.
Put in bowls, add 5 broken up tortilla chips and 1/4 cup of cheese to each bowl and serve.
You can garnish with avocado slices.