Southwestern Chicken Con Queso Soup

Ingredients

30 ml peanut oil
1 onion
1 green pepper
1 tomato
1/4 jalapenos
8 gr garlic
18 gr cilantro
6 gr cumin
3 gr paprika
4 gr oregano
2 gr coriander
550 gr chicken
850 ml chicken broth
1/2 stick butter
40 gr flour
600 ml cream
160 gr cheddar cheese

Instructions

Heat peanut oil in soup pot over medium heat. Add onion, bell pepper, tomato and jalapenos and saute until onion is almost translucent and garlic is golden brown. Add precooked chicken and chicken stock. Simmer over low heat half hour. While chicken simmers, prepare a roux: Melt butter in skillet over low-medium heat. Add flour and stir to blend. Cook, stirring continuously, 3 to 5 minutes or until flour is cooked and is a very light golden color. Add cream to soup and bring to a rolling boil. Reduce heat to low-medium and whisk in cheese. Slowly stir 1 to 2 cups hot soup into roux. Immediately add back into soup, stirring to blend. Soup will thicken slightly. Remove from heat and serve with tortilla chips. Posted By pgl@iglou.com (Don Thomas) On rec.food.recipes or rec.food.cooking