Mole Tortilla Soup

Name: Mole Tortilla Soup
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 8 serving(s)
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

Submitted by comethead

"Dark/rich tortilla soup."

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Ready In:: 1hr 5mins
Ingredients:: 14
Serves:: 8

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

directions

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.