This is another great take on the much loved Tortilla soup. Don’t miss out on this delicous and spicy tortilla soup recipe.
Full Moon Cafe Tortilla Soup
Full Moon Cafe Tortilla Soup
Make Full Moon Cafe Tortilla Soup just like they do.
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Servings: 12
Calories: 239kcal
Ingredients
- 1/2 Gallon Chicken stock
- 1/2 teaspoon white pepper
- To thicken make a roux.
- 1/2 cup butter
- 1/2 cup flour
- 1 cup Monterey Jack and Cheddar cheese mixed.
- 1 pint half and half
- 2 teaspoons diced jalapenos
- 1 can Rotel tomatoes with chilies
- 1 cup cooked, diced chicken meat (Full Moon marinates chicken in fajita seasonings)
Instructions
- In a large stock pot bring water and white pepper to a boil.
- In a small pan make a roux of butter and flour over medium heat. First, melt butter and stir in flour. Cook over low heat, stirring constantly until mixture is smooth and thickened.
- Stir roux into chicken stock.
- Add cheese to stock and stir until melted. Add remaining ingredients to stock and heat. To hold, place soup in top of double boiler over hot water. To serve sprinkle individual servings with strips of flour tortillas that has been deep-fried. Garnish with a dollop of guacamole and mixed cheese.
Nutrition
Calories: 239kcal | Carbohydrates: 12g | Protein: 9g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 50mg | Sodium: 412mg | Potassium: 289mg | Fiber: 0g | Sugar: 3g | Vitamin A: 495IU | Vitamin C: 3mg | Calcium: 126mg | Iron: 0.9mg
Sabrina
Lots of people commented that this was watery. So I did personal edits… I did six cups of chicken broth, only one cup of half & half, and make sure to drain the can of Rotel. Bot my husband and I had tasted the original full moon tortilla soup. This is kinda close. I think I put more chicken in than asked for. My husband loved the can of tomatoes from the Rotel he thought it was a nice addition. But by reducing the chicken broth and half and half it is less watery- more like the original full moon soup.
Norman
Garnish with a dollop of guacamole and mixed cheese and tortilla strips
This recipe was published in the Tulsa World newspaper where the Cafe was located, If you’ll add about 1 to 1 1/2 tsp ground sage plus 1 tsp salt, you’ll have what is a TRUE Full Moon Tortilla Soup. Tortilla strips can be cut, sprayed with olive oil, sprinkled with sea salt and baked in a 350* oven for about 10 minutes, stirred, and baked another 10 minutes to crisp.
Patricia Craft
I am a former Tulsan and adore Full Moon Tortilla soup. This soup recipe is too thin. I added another cup of flour and this made it very similar to the same consistency of the original Full Moon Tortilla soup.Trish I
Joe
Best I ever had!
Billie
LOVED THIS! I added a can of corn for more texture. My other changes that I made were: I didnt have Rotel tomatoes w/chiles but I had diced tomatoes & 1 can of green chiles. I used leftover salsa chicken that I’d made the night before (it was too juicy for tacos!- Salsa Chicken=chicken breasts in crockpot, pour taco seasoning envelope over, pour salsa over- cook til done. Remove chicken, add sour cream to salsa mix, add shredded chicken back & serve on tacos or over rice- YUMMY!) This recipe will be put in my rotation- I’ll just add the jalepenos on the side for my own bowl. Thanks for sharing!
Liz Nelson
Loved this soup! I cut back on the jalapenos but it still turned out great! I put them on the side for those that like more spice.