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Southwestern Chicken Con Queso Soup Recipe

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This recipe for Southwestern Chicken Con Queso Soup, by , is from Vol. 1, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Karen Ogden, Student Nutrition

Category:
Category:

Ingredients:  
Ingredients:  
1/8 cup Canola oil
1 small red onion, diced
1 medium green bell pepper, diced
1 medium tomato, peeled, de-seeded and diced.
1/4 cup diced jalapenos, jarred
1 tbsp minced garlic
2 tbsp chopped cilantro
1 tbsp cumin
1 tsp paprika
2 tsp oregano
1 tsp coriander
4 cups diced Chicken, precooked (2 pkgs of 4 split breasts)
3 cups chicken stock or broth
1/2 stick margarine
1/3 cup flour
2 cups cream (can do lowfat substitution below)
3/4 lb grated cheddar cheese

Tortilla Chips

Lowfat Changes: Instead of Cream use 2 cups 2% Milk, 1/3 cup potato Flakes and 2 tbsp cornstarch.

Directions:
Directions:
Heat oil in soup pot over medium heat.
Add onion, bell pepper, tomato and jalapenos and saute until onion is almost translucent.
Add garlic, cilantro, cumin, paprika, oregano and coriander and continue to saute until onion is 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 margarine 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 roux back into soup, stirring to blend.
Soup will thicken slightly.
Remove from heat and serve with tortilla chips.

Makes 2 quarts.

 

 

 

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