Mole Tortilla Soup

Dark/rich tortilla soup.

• Ready In: 1 hr 5 mins
• Serves: 8

Ingredients

• 1  roasted whole chicken (cut into small cubes)
• 1  onion, chopped
• 4 (14 1/2ounce) cans chicken broth
• 1 (14 1/2ounce) 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

1. 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.
2. 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.
3. 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.
4. Put in bowls, add 5 broken up tortilla chips and 1/4 cup of cheese to each bowl and serve.
5. You can garnish with avocado slices.