Southwestern Chicken Con Queso Soup
149
149
Ingredients
| ⅛ | cup |
peanut oil
|
|
| 1 | small |
red onion
diced |
|
| 1 | x |
green bell peppers
diced |
* |
| 1 | x |
tomatoes
, seeded and diced |
* |
| ¼ | cup |
jalapeño pepper
diced |
* |
| 1 | tablespoon |
garlic
minced |
|
| 2 | tablespoons |
cilantro
chopped |
* |
| 1 | tablespoon |
cumin
|
|
| 1 ½ | teaspoons |
paprika
|
|
| 2 | teaspoons |
oregano
|
|
| 1 | teaspoon |
coriander
|
|
| 4 | cups |
chicken
cooked and diced |
|
| 3 ½ | cups |
chicken broth
|
|
| ½ | stick |
butter
|
|
| ⅓ | cup |
all-purpose flour
|
|
| 2 ½ | cups |
cream
|
|
| ¾ | pound |
cheddar cheese
grated |
Directions
Heat peanut oil in soup pot over medium heat.
Add onion, bell pepper, tomato and jalapenos and sauté until onion is almost translucent and garlic is golden brown.
Add precooked chicken and chicken stock.
Simmer over low heat ½ 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.
Nutrition Facts
Serving Size 469g (16.5 oz)Amount per Serving
Calories 80866% of calories from fat
% Daily Value *
Total Fat 59g
91%
Saturated Fat 32g
160%
Trans Fat
0g
Cholesterol 233mg
78%
Sodium 734mg
31%
Total Carbohydrate
7g
7%
Dietary Fiber 1g
5%
Sugars g
Protein
98g
Vitamin A 36%
•
Vitamin C 8%
Calcium 56%
•
Iron 18%
* based on a 2,000 calorie diet
How is this calculated?
