Instructions

1. Peel, clean, and wash all vegetables.
2. Place bell pepper, onions, celery, carrots, and cilantro in food processor and chop fine.
3. Heat soup pan over medium-high heat for two to three minutes.
4. Add butter, olive oil, and bacon grease.
5. When butter has fully melted, add the vegetable mix, white pepper, black pepper, chili powder, cumin, garlic, and seasoned salt.
6. Cook until onions are translucent and slightly brown.
7. While vegetables cook, chop tortillas in food processor until very fine.
8. Add tortillas to pan and cook until soft.
9. Add chicken stock and bring to a boil.
10. While the soup is coming to a boil, prepare the roux.
11. Heat a six to ten inch saute pan over a medium to low heat.
12. Add the butter and melt fully.
13. Add the flour and mix thoroughly using a wire whisk.
14. Cook roux for two to three minutes stirring occasionally.
15. Add roux to soup mixture along with the grilled chicken, Reduce heat and simmer for 15 minutes.
16. Finely chop tomatoes in food processor.
17. Add corn and tomatoes and simmer 10 more minutes.
18. Serve with fried tortilla strips, shredded cheddar cheese, and pico de gallo if desired.