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.

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