Fresh Chicken Con Queso Soup

By vealam

Ingredients

• 1 tablespoon extra virgin olive oil
• 2 containers Marketside spicy pico de gallo (or mild)
• 2 cloves garlic, minced
• 3.5 cups chicken broth
• 1 tablespoon cumin
• 2 teaspoons dried oregano
• 1 teaspoon chipotle powder (optional)
• 4 cups chicken, cooked and chopped (about 3 chicken breasts)
• 4 tablespoons salted butter
• 1/3 cup flour
• 2 cups milk
• 1/2 cup heavy cream
• 3 cups shredded cheddar-jack cheese

Details

Servings 6
Adapted from unsophisticook.com

Preparation

Step 1

Heat olive oil over medium heat and add both containers of pico de gallo and the garlic. Saute until the onion is almost translucent.
Add the cooked chicken and chicken stock. Bring to a boil, then turn down and simmer on low for 30 minutes.
In the meantime, prepare a roux by melting the butter over medium-low heat. Whisk in flour and cook, stirring continuously, for 3-5 minutes or until the flour is cooked to a light golden brown color.
Add milk and cream to the soup and bring to a rolling boil.
Reduce the heat to low and stir 1-2 cups of the soup mixture into the roux, then immediately pour the entire roux mixture back into the soup, stirring to blend.
Whisk in the cheese until melted.