Queso Chicken Soup
adapted from Picky Palate
2 Tablespoons extra virgin olive oil
1 large onion, diced
3 stalks celery, diced
2 large carrots, peeled and diced
3 cloves fresh garlic, minced
2 cans of chunk chicken from Costco, undrained (or use 2 cups cooked, shredded chicken breast)
1 Tablespoon ground cumin
1-2 teaspoons salt
¼ teaspoon pepper
1/3 cup flour
4 cups chicken broth
15 oz can black beans, drained
15 oz can diced tomatoes (I always puree mine to appease the picky eaters)
4 Cups diced baking potato
¼ Cup fresh cilantro leaves, chopped
half a jar of Ragu cheese sauce or two cups of shredded cheddar or Monterrey jack
Garnish
Frito's or tortilla chips
cilantro leaves
Heat oil in a 5 qt dutch oven or large pot over medium heat. Saute onion, celery and carrots until softened, about 8-10 minutes, stirring frequently. Stir in garlic and chicken. Cook and stir for 1 minute. Add cumin, salt, pepper, and flour and stir for another minute. Add chicken broth, tomatoes, and potatoes. Cook over medium heat until potatoes are fork tender. Reduce heat to low and stir in cilantro leaves and Ragu cheese sauce or grated cheese. Stir until cheese is melted. Garnish with chips and cilantro leaves, if desired.
Click here for original recipe.
