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Southwestern Chicken Con Queso Soup















Trans-fat Free


cup peanut oil
1 small red onion
1 x green bell peppers
1 x tomatoes
, seeded and diced
¼ cup jalapeño pepper
1 tablespoon garlic
2 tablespoons cilantro
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


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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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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