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Southwestern Chicken Con Queso Soup
Yield: 2 quarts

1/8 c peanut oil
1 small red onion, diced
1 green pepper, diced
1 tomato, peeled, seeded and diced
1/4 c jalapenos, diced
1 tb garlic, minced
2 tb cilantro, chopped
1 tb cumin
1 1/2 ts paprika
2 ts oregano
1 ts coriander
4 c chicken, cooked and diced
3 1/2 c chicken broth
1/2 stick butter
1/3 c flour
2 1/2 c cream
3/4 lb grated cheddar cheese

Heat peanut oil in soup pot over medium heat. Add onion, bell
pepper, tomato and jalapenos and saute until onion is almost
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 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.

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