Chicken Chile Cheese Soup

Looking for the warmest, creamiest and gut bombiest soup to fill that comfort food craving this winter? This soup is just that! Loaded with chicken, green chilies, cream and America’s favorite “cheese,” this hefty soup hits hard and will somehow still have you craving for more! BTW…if you are stationed in or near Colorado, do yourself a favor and grab some real green chili’s at the annual Chile Festival located just outside of Colorado Springs in Pueblo. Can’t beat ‘em!

Ingredients:

1 Whole Chicken (approx 4 lbs), cooked and deboned (Rotisserie makes it easy!)
1/2 C unsalted butter
1Tbs Canola Oil (or any vegetable oil)
1 medium onion
2 stalks celery – finely chopped
4-6 cloves garlic – grated or crushed
1/3 C all-purpose flour
2 C Chicken Stock (homemade from cooked chicken or store bought)
1 lb Velveeta Cheese – cut into small cubes
1 qt Heavy Whipping Cream
1 pt Half and Half
27 oz of canned diced green chilis undrained (or 2 lbs fresh chilis, roasted and diced)
1 tsp ground cumin
1/4 tsp cayenne pepper
1/4 tsp white pepper
1/4 tsp black pepper (double if not using white pepper)
1 tsp salt (or more to taste)

Directions:

1. Cook whole chicken until tender.
2. Cool and debone, reserving two cups of chicken stock.
***If using Rotisserie, debone and discard skin.***
3. Dice chicken into bite sized pieces and set aside.
4. Add butter and canola oil to a five quart stock pot.
5. Cook on medium heat until butter is melted.
6. Add onions and celery to the stock pot and cook until tender.
7. Stir in garlic and cook for appox 1 minute.
8. Add flour, stirring constantly as if making a roux. Cook for 2 minutes.
9. Whisk in chicken stock thoroughly.
10. Stir in cumin, peppers and salt
11. Add chicken, chiles and cheese, continuing to stir frequently.
12. Turn heat to low and cook until soup begins to thicken.
13. Add the whipping cream and stir.
14. Thin soup to desired consistency with half and half.
15. Let soup simmer, uncovered, for about 40 min on low heat
16. Serve!

Notes:

Servings: 6-8
Prep time: 20 mins
Cook time: 40 mins
Total time: 60 mins
Other: You can also thin the soup using chicken stock instead of half and half, keeping in mind that it is supposed to be on the thicker side. Recipe can be doubled or tripled, but will need a very large pot or Dutch Oven. Serve with tortilla chips or a great dunking bread!