In a large stock pot, bring the chicken stock and white pepper to a boil.

Melt the butter in a small pan over medium heat. Add the flour and stir to create a roux. Cook over low heat, stirring constantly, until the mixture is smooth and thickened. Add the roux to the chicken stock and stir.

Add the cheese to the stock and stir until melted. Then add the half and half, jalapeños, Rotel, and chicken, and cook until heated through.

Serve each bowl with a dollop of guacamole, shredded cheese, and deep-fried flour tortilla strips.