Southwestern Creamy Cheesy Chicken Soup

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Southwestern cuisine is my favorite and this soup was developed using a basic chicken soup recipe and took several attempts to get it right. Serve it with a nice chili jalapeno cornbread or a crusty homemade whole grain buttered bread.

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Ingredients

  • 1 whole cut up chicken
  • 8 cups water
  • 2 tablespoons walnut or olive oil
  • 1 medium coarse chopped red onion
  • 1 medium coarse chopped yellow onion
  • 4 coarse Chopped Anaheim chili peppers
  • 1 fine chopped red jalapeno pepper
  • 1 fine chopped green jalapeno pepper
  • 2 coarse chopped tomatillos
  • 4 coarse chopped garlic cloves
  • 2 cans cream of mushroom soup
  • 3 cups cream or half and half
  • 1 tablespoon coarse chopped cilantro
  • 1 tablespoon chili powder
  • 1/2 tablespoon ground cumin
  • 1 pound grated cheddar cheese
  • 1/2 pound grated pepper jack cheese
  • Thin sliced green onions for garnish

Preparation

Step 1

Boil chicken in water til tender, remove chicken and add cooking broth to a large Dutch oven (6 to 8 quarts). Shred chicken, discard bones and gristle. Set aside.

Step 2

Heat oil in a large skillet and cook onions, peppers and tomatillos about 5 minutes til softened, add garlic and cook 1 minute more. Add to broth with the remaining ingredients, except cheeses and chicken. Cook for 15 minutes, stirring frequently. Add cheeses and cook on low til completely melted. Stir in thereserved chicken and cook on low til heated through. Sprinkle top of each serving with sliced green onions.

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