3-5 tablespoons butter 1 medium to large chopped white onion 1/3 cup flour 4 cups chicken broth 12 ounces shredded PepperJack Cheese with Jalapeņo 2 cups half and half, you can substitute 1% or 2% milk, may just want to thicken a little longer 1 4.5-ounce can diced green chili peppers, juice and all Pepper to taste Tortilla chips of choice
In a large saucepan, melt the butter. Add the chopped onion. Cook and stir over medium heat until the onions are soft. Add the flour and whisk until combined. Cook for a minute or so to rid the flour of the raw taste. Slowly add the chicken broth while whisking. Cook and stir over medium heat until it thickens somewhat and bubbles. Cook and stir another few minutes. Whisk in the half and half/milk. Reduce the heat; gradually add the cheese, whisking until the cheese is melted. Be careful not to overheat the cheese, it will break and get gritty. Add the diced green chili peppers and pepper. Heat through on very low heat until it thickens to taste.
Crumble the tortilla chips and either pour soup on top of some in a bowl or put on top for crispier chips.
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