Saturday, November 12, 2011

MEXICAN CHICKEN and CHEESE SOUP


My daughter made this soup for a group of people setting up for a
wedding reception.  She told me it was wonderful so I made it
today for another group at a sewing bee.  They enjoyed it also.
I varied the recipe just a bit from the original.


This is a simple and delicious way to prepare chicken for soup.
Season chicken breasts, place on foil-lined baking sheet and
bake for 20 to 25 minutes.


Saute onions and red bell pepper in butter.


Add the chicken and spices to the thickened chicken broth and vegetables.


Stir in the milk and cheese; heat through.
Simple and easy pot of soup.


MEXICAN CHICKEN and CHEESE SOUP

¼ cup butter or margarine
½ cup red bell pepper, chopped
½ cup chopped onion

Melt butter in Dutch oven or large saucepan.  Add peppers and onions;
saute 3 to 4 minutes until tender.

1/3 cup all-purpose flour
2½ cups chicken broth

Shake flour and broth in a jar with a tight fitting lid.  Gradually pour into
Dutch oven, stirring constantly, until thickened.  Reduce heat.

2 cups cooked and diced chicken breasts
1 can (4.5 oz.) chopped green chiles
½ tsp. cumin
¼ tsp. oregano
¼ tsp. red pepper

Stir in the chicken, chiles and seasonings; heat thoroughly.

1 cup milk
2 to 3 cups grated Monterey Jack cheese
( I used Tex-Mex)

Add the milk and continue to stir and cook until heated.
Stir in the cheese until melted.

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