Brie Cheese, Green Chile, Chicken Soup |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Great southwestern recipe for colder weather. Great in a bread bowl. Roasting the peppers yourself really makes a difference over canned chiles. I like to crumble tortilla chips or place tortilla chip strips over the top. Ingredients:
1 pint half-and-half cream |
4 tablespoons butter |
2 tablespoons flour |
3/4 cup onion, chopped |
1/2 cup celery, chopped |
16 ounces chicken broth |
2/3 lb brie cheese (discard the flora and chop into small pieces) |
1 cup roasted green chilies, chopped (preferably freshly roasted) |
2 medium grilled shredded chicken breasts (can use 12.5 oz can of boneless shredded chicken breast) |
1 tablespoon chili powder |
cilantro (to garnish) |
salt and pepper |
Directions:
1. Saute Onions and Celery in Butter until soft.
2. Thoroughly whisk flour into sauteed vegetables.
3. Add Chicken broth.
4. Slowly whisk in half & half.
5. Slowly add in brie cheese allowing it to melt as its added.
6. Add roasted green chiles and chicken.
7. Add chili powder to taste (note: the soup typically gets spicier as it rests).
8. salt and pepper to taste.
9. Serve in bread bowl or regular bowl with tortilla strips and cilantro on top.
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