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Ingredientes
- 1/8 c. Peanut oil
- 1 sm red onion, diced
- 1 x Green pepper, diced
- 1 x Tomato, peeled, seeded and diced
- 1/4 c. Jalapenos, diced
- 1 Tbsp. Garlic, chopped
- 2 Tbsp. Cilantro, minced
- 1 Tbsp. Cumin
- 1Â 1/2 tsp Paprika
- 2 tsp Oregano
- 1 tsp Coriander
- 4 c. Chicken, cooked and diced
- 3Â 1/2 c. Chicken broth
- 1/2 stk butter
- 1/3 c. Flour
- 2Â 1/2 c. Cream
- 3/4 lb Grated cheddar cheese
Direcciones
- Heat peanut oil in soup pot over medium heat. Add in onion, bell pepper, tomato and jalapenos and saute/fry till onion is almost translucent/soft and garlic is golden.
- Add in precooked chicken and chicken stock. Simmer over low heat 1/2 hour.
- While chicken simmers, prepare a roux: Heat butter in skillet over low-medium heat. Add in flour and stir to blend. Cook, stirring continuously, 3 to 5 min or possibly till flour is cooked and is a very light golden brown color.
- Add in cream to soup and bring to a rolling boil. Reduce heat to low-medium and whisk in cheese. Slowly stir 1 to 2 c. warm soup into roux.
- Immediately add in back into soup, stirring to blend. Soup will thicken slightly. Remove from heat and serve with tortilla chips.
