Green Chili and Jalapeno Soup
|This soup is just delicious. Although it calls for jalapenos, feel free to use as few or as many as you'd like. As is this recipe is medium hot.|
|whole chicken - boiled, de-boned
and cut into small pieces. Save broth.
1 T. olive oil
1/2 c. chopped onion
1 clove chopped garlic
1 can cream of mushroom soup
1 can cream of chicken soup
2 c. milk
2 - 4oz cans chopped green chilies
1/2 t cumin
about 2 T canned jalapeno peppers, cored, seeded and chopped
1 lb Velveeta
1 T chopped cilantro
1/2 t salt
1/8 t pepper
skillet over medium heat. Add olive oil and onion. Cook,
stirring constantly, until onion is translucent, about 5 minutes. Add
pressed garlic and cook for about 5 more seconds.
To the broth from the boiled chicken, (about 4 cups) add mushroom and chicken soups, milk, green chilies, cumin and jalapenos. Cook for 10 minutes, stirring frequently.
Add Velveeta, cut into pieces and cook on low, stirring constantly, until cheese is melted. Stir in chicken, cilantro, salt and pepper. Cook on low until warmed through.