A DIFFERENT ENCHILADA SOUP

DEAR MELBA: Please ask readers for a recipe for key lime fudge. And for the person who requested a recipe for enchilada soup, this soup is somewhat different, but we love it. Please note that masa flour, means flour, not meal. The cooked chicken can be rotisserie cooked or canned. Mt Olives is a brand of jalapeno peppers that aren't very hot. Other sliced canned jalapenos work just as well. Also, I like to add a little of the jalapeno juice to the soup (1-to-2 teaspoons).

TORTILLA SOUP

Servings: About 8 bowls of soup.

• 1 cup margarine

• 1/2 cup flour

• 1/2 cup masa (or regular) flour

• 7 cups chicken broth, warm • 1 cup half and half, warm • 1/4 teaspoon garlic powder • 1/4 teaspoon white pepper • 1 to 2 teaspoons chopped Mt. Olive jalapenos

• About 3 ounces cooked, chopped chicken per bowl • 1/2 cup grated Monterrey Jack cheese, per bowl

• 5 thinly sliced cherry or grape tomatoes per bowl • Crushed tortilla chips or homemade tortilla strips

Melt margarine in a pot large enough to hold 8 cups of mixture. Add both flours, stirring until roux forms. Add heated chicken broth and stir well. Add warm half and half, garlic powder and white pepper. Cook until mixture is medium thick, stirring frequently. A burner separator will help prevent scorching. Divide mixture into the 8 individual serving bowls. Add 2 slices jalapenos per bowl, sprinkle with cheese, tomatoes and crushed chips.

If you have a problem other readers might help solve or an idea you'd like to share, email melba.lovelace@gmail.com or write to Melba's Swap Shop, Box 25125, Oklahoma City, OK 73125. Please include your name and address.