Chili Cheese Chicken Soup

Chili Cheese Chicken Soup


4 lbs. chicken breast halves

1-14 oz. fire roasted diced tomatoes

2 red bell peppers, roasted and diced

2 Anaheim pepper roasted, diced

1 lb. sharp cheddar, grated

2 large onions, diced

6 cloves garlic, minced

6 tablespoons butter

10 tablespoons flour

1 quart chicken stock

2 cups whole milk

1 cup cream

1/4 cup dry sherry

3 tablespoons olive oil

1 tsp. Worcestershire Sauce

Seasoning Mix:

2 tablespoons chili powder

2 tsp basil

2 tsp. oregano

2 tsp. salt

1 tsp. ground cumin

1 tsp. thyme

1 tsp. dry mustard

2 tsp. black pepper

1 tsp. garlic powder

In a small bowl combine all the seasoning ingredients and mix well. Cut the chicken breasts into bite size pieces and place into a large pot. Pour the chicken stock into the pot along with half the seasoning mixture. Poach the chicken slowly until just down. Add the diced tomatoes, roasted Anaheims and roasted red bell  peppers. Cook over low heat. In a skillet, melt the butter and olive oil together. Add the onions and remaining seasoning and saute until translucent. Add the garlic and saute until fragrant. Stir in the flour and add some stock from the chicken mixture to form a roux. Add the roux to the chicken mixture and bring to a boil , lower to a simmer until thickened slightly. Stir in the Worcestershire Sauce, milk , cream and sherry over low heat. Do not boil. Add grated cheese and stir well to combine.

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