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Green Chile Chicken Soup

Ingredients

• 1/2 stick butter or margarine
• 2 tablespoons olive oil
• 2 cups chopped yellow onions
• 1 cup chopped carrots
• 1 cup chopped celery
• 1 tablespoon minced fresh garlic
• 6 tablespoons all-purpose flour
• 1/2 cup mild salsa
• 2 cans (4.5 oz each) chopped green chilies
• 1 1/2 teaspoons ground cumin
• 2 teaspoons crushed red pepper
• 4 cups chicken broth
• 2 cups chopped fresh tomatoes
• 2 cans (8 oz each) whole kernel corn (drained)
• 4 cups (about 2 pounds) diced or shredded cooked chicken
• 4 cups heavy whipping cream
• 1/2 cup chopped fresh cilantro
• 2 cups (8 oz) shredded American or cheddar cheese

Directions

Combine butter and olive oil in large saucepan over medium heat. Add onions, carrots, celery and garlic and saute 4 minutes. Stir often. Add flour and stir well 1 minute. Add salsa, green chilies, cumin and red pepper. Stir until a thick paste forms.
Add chicken broth, tomatoes and corn. Stir will, scraping sides and bottom of pan to loosen all the flour. Bring to a boil, then reduce to a simmer and add chicken. Cook 8 minutes, stirring occasionally.
Warm cream in microwave or on stovetop, then add to the soup along with cilantro. Bring back to a simmer. Add cheese, remove pan from heat and stir until cheese is melted. Serve immediately.