Cheesy Tortilla Soup

This is another recipe from sister, Carolyn, that I make quite a bit during cold weather. Very easy and delicious.

4 cups chicken broth
1/2 tsp white pepper (I use black pepper)
1/2 cup butter or margarine
1 cup Monterey Jack cheese - (I use a bag of shredded mixed Mexican cheese for both)
1 cup Cheddar cheese
1 pint Half and Half
1 cup cooked diced chicken
1/2 cup flour
1 small can diced green chilies
10 oz can Rotel (Mexican if available)

Bring broth and pepper to boil. In saucepan melt 1/2 cup butter, stir in flour. Cook over low heat until smooth. Add flour mixture to broth. Stir well. Add cheeses, half and half, and rest of ingredients.

Serve with warm tortilla chips or strips.