This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
Copycat Full Moon Cafe Tortilla Soup
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- #15287
This chicken tortilla soup is bursting with flavor. It also freezes well so you can make large batches at one time. Full Moon Cafe marinates their chicken in fajita seasoning to give it that special spice in the soup. Garnish with tortilla strips for a nice crunch.
serves/makes:
ready in:
under 30 minutes
under 30 minutes
3 reviews
1 comment
ingredients
1/2 gallon chicken stock
1/2 teaspoon white pepper
1/2 cup butter
1/2 cup all-purpose flour
1 cup freshly grated Monterey Jack and Cheddar cheese mixed
1 pint half and half
2 teaspoons diced jalapenos
1 can (10 ounce size) Rotel tomatoes with chiles, undrained
1 cup cooked, diced chicken
directions
Combine the chicken stock and white pepper in a large saucepan over medium-high heat. Bring to a boil then reduce the heat to a simmer.
In a small skillet or saucepan, melt the butter over medium-low heat. Stir in the flour and cook, stirring constantly, until the roux is smooth and bubbly.
Stir the roux into the chicken stock and stir for 1-2 minutes.
Add the shredded cheese to the stock and cook, stirring constantly, until it melts. Add the half and half, jalapenos, tomatoes, and chicken to the thickened stock and cook, stirring occasionally, until heated through.
Serve the tortilla soup hot, garnished with fried tortilla strips, diced avocado, diced tomatoes, minced cilantro, and shredded cheese.
recipe tips
Make it like Full Moon Cafe
Full Moon Cafe's secret is to marinate the chicken in fajita seasonings prior to cooking it. You can also use leftover fajita chicken in this recipe.
nutrition data
255 calories, 19 grams fat, 9 grams carbohydrates, 10 grams protein per serving. This recipe is low in carbs.
Please note:
This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.
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reviews & comments
September 6, 2011
Admittedly it's been a long time (over ten years) since I ate at Full Moon Cafe. But this does not do justice to Full Moon's soup at all. Specifically, the roux is too buttery for a soup, and there is way too much liquid (stock and half-and-half) for only one cup of meat and one cup of cheese. It did not thicken up - instead it formed a thick butter scum on top. I'll make it again, but I'll cut the butter in the roux in half, reduce the liquid to 6 cups of stock or broth and 1 cup of half-and-half, and double up on the Rotel, chicken and cheese. Terry The Domestic Dilettante
January 31, 2010
This is the best soup to serve on a cold winter day, or you can use it as a dip at the big game. The full moon is one of my favorite placesto eat when I come back to Tulsa to visit family..
November 12, 2009
Use the recommendations posted by the previous user! I used to live in Tulsa, and this soup tastes just the way I remember it, divine!
This recipe was published in the newspaper where the Cafe is located, but it is not a true complete recipe. 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. DIVINE!!! I've eaten enough of this to fill a bathtub and I used to live in Tulsa (that's when I got "hooked"!)