Southwestern Chicken Con Queso Soup Recipe

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Mexican Soup Recipes

Ingredients:

1/8 cup peanut oil
1 small red onion, diced
1 green pepper, diced
1 tomato, peeled, seeded and diced
1/4 cup jalapenos, diced
1 tbsp garlic, minced
2 tbsp cilantro, chopped
1 tbsp cumin
1 1/2 tsp paprika
2 tsp oregano
1 tsp coriander
4 cup chicken, cooked and diced
3 1/2 cup chicken broth
1/2 stick butter
1/3 cup flour
2 1/2 cup cream
3/4 lb grated cheddar cheese

Instructions:

Heat peanut oil in soup pot over medium heat. Add onion, bell pepper,
tomato and jalapenos and saute until onion is almost translucent and
garlic is golden brown.

Add precooked chicken and chicken stock. Simmer over low heat 1/2
hour.

While chicken simmers, prepare a roux: Melt butter in skillet over
low-medium heat. Add flour and stir to blend. Cook, stirring
continuously, 3 to 5 minutes or until flour is cooked and is a very
light golden color.

Add cream to soup and bring to a rolling boil. Reduce heat to
low-medium and whisk in cheese. Slowly stir 1 to 2 cups hot soup into
roux. Immediately add back into soup, stirring to blend. Soup will
thicken slightly. Remove from heat and serve with tortilla chips.

Posted By pgl@iglou.com (Don Thomas) On rec.food.recipes or
rec.food.cooking

Servings: 2

 

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