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Rachel's Not-Too-Hot Texas Tortilla Soup

Source of Recipe


Rachel Belz, age 11






List of Ingredients



• 1/4 cup butter
  
• 1/4 cup flour
  
• Two 14.5-ounce cans chicken broth
  
• 1 (8-ounce) jar salsa
  
• 1 (10-ounce) can white chicken, shredded with a fork
  
• 1 (8-ounce) pkg. grated Monterey jack and Cheddar cheeses
  
• Crushed multi-colored tortilla chips
  
• Extra grated cheese for garnish
  
• Chives or chopped green onions for garnish
  






Instructions



1. Melt butter in saucepan over low heat. Blend in flour and cook, stirring constantly, for 1 minute. Gradually add broth; cook, stirring constantly, until thickened.
   
   
2. Stir in salsa and chicken. Simmer for 5 to 10 minutes. Add cheese, stirring just until cheese is melted -- do not let it boil.
   
   
3. Ladle soup into bowls. Sprinkle with tortilla chips, grated cheese and chives. (If you prefer, you can also use sour cream and/or chopped avocado as garnishes for the soup.)