Green Chili Chicken Cheese Soup

Green Chili Chicken Cheese Soup

2-3 lbs boneless chicken breast (diced)

2 lbs green chiles (chopped)

2 med onions (diced)

small bunch celery (chopped)

1 red bell pepper (minced)

4 cloves garlic (minced)

small bunch fresh cilantro (chopped)

3 bay leaves

2 Tbs cumin (more or less to taste)

1 Tbs corriander

1 tsp black pepper

1 tsp white pepper

1 c. chicken stock

1 pint beer

1/2 pint whipping cream (substitute evap. milk for lo-cal)

1 lb cheddar (grated)

1 lb monterey jack (grated)

3 c. flour

1 lb butter or margarine

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1. Start 1 gallon water boiling and add diced chicken, onions, garlic, celery, red bell pepper, and bay leaves....boil 15-20 minutes...add chicken stock, beer, and green chiles...let boil over mediumMEANWHILE........

2. Melt 1 lb butter or margarine in a lg saucepanadd flour and mix with butter, cooking over med-lo heatcontinue cooking, constantly flipping the Roux (this mixture) but not browning or burning it...set aside

 3.Heat the whipping cream or eveporated milk in another saucepan...as soon as it begins to heat up, mix in grated cheeses, stirring constantly until the cheese is melted throughoutadd a small amount of the flour and butter mixture (roux) to the cheese and cream, stirring constantly to avoid burningafter it has thickened, take it off the heat

NOTE....do not thicken too much...this should be a creamy cheesy sauce...back to the soup~!

4. Make sure chicken is fully cooked and veggies are softadd cheese sauce, stirring constantly

5. Then add all remaining spices and the chopped cilantrostir to mix, turn heat to med-hi, stirring constantly

6. Then slowly add the roux (all of it may not be needed) mixing it in and breaking it up, until the soup thickenstaste....add more chicken broth, salt, pepper or cumin, as neededENJOY~!!!