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Chicken and Cheese Soup with Green Chiles
Category: Soups, Hot
Serves: 8
Rating:
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Ingredients:
6 c. chicken stock 2 fresh tomatoes chopped 2 T. butter 2 T. mild vegetable oil (corn, peanut) 1 large onion diced 2-3 fresh green or poblano chiles, stems and seeds removed, diced 1/2 to 1 whole jalapeno pepper, stem and seeds removed, diced 2 t. ground cumin seeds 2 t. good Mexican chile powder 1/2 c. flour 2 c. milk 12 oz. sharp cheddar cheese grated 1/2 c. creme fraiche 1-1/4 to 2 c. diced boned and skinned chicken chopped fresh cilantro leaves salt and freshly ground black pepper Tabasco sauce Crushed tortilla chips (yellow and blue) for garnish
Directions:
In a large soup pot bring the chicken stock to a boil. Add the tomatoes, turn down the heat to low and let simmer, covered. In a large skillet, heat the butter and oil together. Add the onion and sauté until transparent, about 4 minutes. Add the chiles, and after they have softened slightly, another 2-3 minutes, add the cumin and chili powder. Stir, and sprinkle in the flour, blending it with a spoon. Gradually stir in the milk, stirring to smooth. Let cook a few more minutes until thickened. Ladle 1 cup of the stock mixture into the skillet and stir until blended. Empty the skillet into the soup pot and let cook at bare simmer over very very low heat stirring often for 15 minutes. Very slowly stir in the grated cheese and creme fraiche. Cook 5 minutes stirring often. Add the chicken and chopped cilantro and season with salt and pepper to taste. Add Tabasco if desired. Garnish with fresh cilantro leaves and crushed tortilla chips.