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Southwestern Chicken Con Queso Soup

 

149

Yield

6

servings

Prep

20

min

Cook

50

min

Ready

1

hrs

Trans-fat Free
 

Ingredients

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
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.

 

* not incl. in nutrient facts

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Comments

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?

 

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