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Carol's Monterrey Chicken Soup Recipe

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This recipe for Carol's Monterrey Chicken Soup, by , is from , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Cathy Kallus
Added: Friday, January 18, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1/2 cup oil
1 large onion, chopped
2 green peppers, chopped
2 jalapeņos, seeded & minced
1 cup flour
8 cups chicken stock (broth)
3 cups milk
1 cup tomatoes, seeded & chopped
2 tsp cumin
1 tsp minced garlic
2 tsp salt
1/2 cup salsa
1/3 cup shredded Monterrey jack cheese
1/3 cup shredded Cheddar cheese
2 cups chopped cooked chicken

Directions:
Directions:
Melt oil in a large stock pot over medium heat. Add onion, green pepper & jalapeņo. Saute until tender. Reduce heat to low and stir in flour to make a roux. Add chicken broth and whisk to remove lumps. Increase heat to medium & bring to a boil, stirring constantly. Remove from heat & set aside.
In a large saucepan over medium heat combine milk, tomatoes, cumin, garlic, salt, salsa, & cheeses. Stir until milk is warm and cheese melts. Add to soup along with chopped chicken and stir until well blended.

Number Of Servings:
Number Of Servings:
4 quarts
Preparation Time:
Preparation Time:
35 minutes

 

 

 

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