CHICKEN CON QUESO SOUP
A recipe that is based on a few others I've seen, but I've modified it to be more my taste. Variations: You can leave out the chicken for a meatless option. You can also swap out the chicken broth for vegetable broth to make a vegetarian version. For those watching calories/fat, fat free cream cheese can be used or neufchatel. Mild Ro*Tel could be used if you're afraid of the heat/spice of original Ro*Tel
Provided by Big Mike2
Categories Chicken Breast
Time 1h
Yield 8 cups, 8 serving(s)
Number Of Ingredients 13
Steps:
- Dice chicken breasts and place in non-stick skillet with salt and papper (to taste). Cook chicken over medium heat until thorougly cooked, but do not brown. When cooked, remove from heat.
- Dice onion. In saucepan over medium-low heat, melt butter and add diced onion. Cook until onion is translucent.
- Drain Ro*Tel and green chilies in collander.
- Once onion is translucent, add garlic, chilies and tomatoes. Cook for 8-10 minutes.
- Dice cream cheese and add to onion/chilies/tomato mixture. Stir until melted.
- Add chicken broth and half and half. Stir to combine. Add lemon juice and stir. Then, stir in cayenne pepper and salt, to taste. Finally, add your cooked, diced chicken breasts.
- Reduce heat to low and simmer for 30 minutes.
Nutrition Facts : Calories 647.5, Fat 49.5, SaturatedFat 30.4, Cholesterol 207.7, Sodium 1680.7, Carbohydrate 15.3, Fiber 1, Sugar 3, Protein 36.8
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