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|SOUTHWESTERN CHICKEN SOUP
3 TBSP butter or margarine
3 TBSP olive oil
2 c onions, chopped
1 c carrots, chopped
1 c celery, chopped
1 TBSP garlic, minced (or 1 1/2 tsp instant minced garlic or 3/8 tsp garlic powder)
6 TBSP flour
1/2 c salsa, your choice of mild or hot
9 oz canned green chiles, your choice of mild or hot, chopped
4 c chicken broth
2 c fresh tomatoes, chopped (or 16 oz can diced tomatoes)
16 oz can whole kernel corn, drained (or 2 c frozen corn kernels)
4 c chicken, cooked and diced
4 cups heavy cream (or half-and-half or evaporated milk)
4 TBSP fresh cilantro, chopped (or 4 tsp dried cilantro)
2 c Cheddar cheese or cheese of your choice, shredded
In a large pot, saute onions, carrots, celery, and garlic in butter and olive oil for 4 min. Add flour and cook, stirring, for 1 min. Add salsa, green chiles, chicken broth, tomatoes, and corn. Cook while stirring, for about 5 min. Reduce heat to simmer and add chicken, cream, and cilantro. When mixture returns to a simmer, remove pan from heat and add cheese, stirring until cheese is melted.
*NOTE: This soup scorches easily, so I reheat leftovers in the microwave.
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