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Southwestern Chicken Con Queso Soup Recipe

by Global Cookbook

Ingredients

1/8 c. Peanut oil 1 sm red onion, diced 1 x Green pepper, diced 1 x Tomato, peeled, seeded and diced 1/4 c. Jalapenos, diced 1 Tbsp. Garlic, chopped 2 Tbsp. Cilantro, minced 1 Tbsp. Cumin 1 1/2 tsp Paprika

2 tsp Oregano 1 tsp Coriander 4 c. Chicken, cooked and diced 3 1/2 c. Chicken broth 1/2 stk butter 1/3 c. Flour 2 1/2 c. Cream 3/4 lb Grated cheddar cheese

Directions

1. Heat peanut oil in soup pot over medium heat. Add in onion, bell pepper, tomato and jalapenos and saute/fry till onion is almost translucent/soft and garlic is golden.
2. Add in precooked chicken and chicken stock. Simmer over low heat 1/2 hour.
3. While chicken simmers, prepare a roux: Heat butter in skillet over low-medium heat. Add in flour and stir to blend. Cook, stirring continuously, 3 to 5 min or possibly till flour is cooked and is a very light golden brown color.
4. Add in cream to soup and bring to a rolling boil. Reduce heat to low-medium and whisk in cheese. Slowly stir 1 to 2 c. warm soup into roux.
5. Immediately add in back into soup, stirring to blend. Soup will thicken slightly. Remove from heat and serve with tortilla chips.

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