Full Moon Cafe Tortilla Soup Recipes

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FULL MOON CAFE TORTILLA SOUP



Full Moon Cafe Tortilla Soup image

Make Full Moon Cafe Tortilla Soup just like they do.

Provided by Stephanie Manley

Categories     Soup

Time 20m

Number Of Ingredients 10

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)

Steps:

  • 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 Facts : Calories 239 kcal, Carbohydrate 12 g, Protein 9 g, Fat 17 g, SaturatedFat 10 g, Cholesterol 50 mg, Sodium 412 mg, Sugar 3 g, ServingSize 1 serving

FULL MOON CAFE TORTILLA SOUP RECIPE



FULL MOON CAFE TORTILLA SOUP Recipe image

Provided by á-170182

Number Of Ingredients 9

1/2 gallon chicken stock
1/2 tsp white pepper
1/2 cup butter
1/2 cup flour
1 cup Monterey Jack and Cheddar cheese mixed
1 pint half and half
2 tea diced jalapenos
1 can (10 oz) Rotel tomatoes with chiles
1 cup cooked, diced chicken meat

Steps:

  • (Full Moon marinates chicken in fajita seasonings) Combine chicken stock and white pepper and bring to a boil. To thicken, make a roux. Melt butter. 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 have been deep fried. Garnish with a dollop of guacamole and mixed cheese.

NEIMAN MARCUS CAFE CHICKEN TORTILLA SOUP



Neiman Marcus Cafe Chicken Tortilla Soup image

Love their soup? Don't want the uppity atmosphere? Here you go! Makes about a gallon. It was great for something different. My family loves soup but have exhausted all of our recipes. We loved it, tell me what you think. I found this on a "secret recipe" forum. Chef's name is Robert Metz.

Provided by xDAVEx

Categories     < 4 Hours

Time 1h30m

Yield 1 gallon, 4-6 serving(s)

Number Of Ingredients 17

3/4 lb unsalted butter
1 small red onion, diced
1 small yellow onion, diced
3 -4 celery ribs, chopped
1 large carrot, diced
1 green bell pepper, diced
1 red bell pepper, diced
2 ounces taco seasoning
2 tablespoons garlic, chopped
1 1/2 quarts chicken stock
6 soft corn tortillas, shredded
1 lb chicken breast, cooked and chopped
4 -6 roma tomatoes, chopped
1 bunch cilantro leaf, chopped
3/4 ounce cheddar cheese spread
1/2 teaspoon baking soda
1 pint heavy cream

Steps:

  • Sauté first 7 ingredients in large stockpot until tender.
  • Stir in garlic and taco seasoning.
  • Add chicken stock, corn tortillas and cooked chicken breast.
  • Bring to a boil, then simmer 15 minutes.
  • Add tomatoes, cilantro and Cheddar cheese spread, then simmer 30 minutes, stirring occasionally.
  • Add baking soda; stir well.
  • When foaming subsides, add heavy cream and simmer 30 minutes more.
  • Garnish with baked tortilla strips.

Nutrition Facts : Calories 1535.9, Fat 133.3, SaturatedFat 78.1, Cholesterol 439.8, Sodium 1109.2, Carbohydrate 46.9, Fiber 5.7, Sugar 14.1, Protein 43.1

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