SOUTHWESTERN CHICKEN CON QUESO SOUP

      Title: SOUTHWESTERN CHICKEN CON QUESO SOUP
  Categories: Soups, Poultry
       Yield: 2 Quarts
  
     1/8 c  Peanut oil
       1    Small red onion, diced
       1    Green pepper, diced
       1    Tomato, peeled, seeded and
            -diced
     1/4 c  Jalapenos, diced
       1 tb Garlic, minced
       2 tb Cilantro, chopped
       1 tb Cumin
   1 1/2 ts Paprika
       2 ts Oregano
       1 ts Coriander
       4 c  Chicken, cooked and diced
   3 1/2 c  Chicken broth
     1/2    Stick butter
     1/3 c  Flour
   2 1/2 c  Cream
     3/4 lb Grated cheddar cheese
  
   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 1/2
   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
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