Hearty and a little bit spicy, we love this Chicken Tortilla Soup.
Make the soup: Heat the butter in a large pot over medium heat. Sauté onions until soft. Add the minced garlic and cook until fragrant.
Add a splash of chicken stock, and then the red & green bell and 1/2 jalapeno pepper. Cook for 2-3 minutes until soft.
Make the cheese sauce: Melt the butter in a sauce pan over medium heat. Stir in the flour to make a paste.