Mexican Chicken Cheese Soup

                                                         Mexican Chicken Cheese Soup

Tonight I made Mexican Chicken Cheese Soup, a real crowd pleaser at my house.  I know I can count on the kids and husband pretty much liking this one, and it has the essential ingredients I try to provide in my meals for my family all in one pot:  vegetables, protein, dairy and carbs.           

I'm providing this recipe that I got so many years ago from a friend of mine who brought some to me for...well, I don't remember.  It was probably after having one of my children.  When I had kids, my friends, neighbors and church supported me with nearly a whole month of food so I didn't have to cook AND worry about feeding my baby and family.

I usually serve this soup with bread and a salad.  Most of the family will eat everything; the boy tends to eat a loaf of bread and sop up the soupy part, leaving the chicken and vegetables in the bottom of the bowl.  But, for the most part, the family loves this, and it's basically a one-pot concoction.  I clean up my cooking area as I'm sauteeing the veggies or waiting for the soup to thicken.

Rosa's Mexican Chicken Cheese Soup (I don't know who Rosa is; that's just what my friend called it)

Oven Roasted Skinless and Boneless Chicken Breasts 4 - 6, diced            

Olive Oil

1 onion, diced
4 -6 stalks celery, diced
4 -6 medium- large carrots, diced
4 medium potatoes, large diced
3 -4 c. chicken broth
1 cup flour

3 c. skim milk                                                                                      

3 chicken bouillon cubes
Creole seasoning
2 -3 cups grated cheddar cheese

salt and pepper to taste

I will confess, my measurements on this are NOT exact because I usually double/triple the recipe to provide leftovers.  But you can do this according to the thickness of soup you'd like.

                            

Roast the chicken breasts by rubbing them in olive oil, kosher salt, and large ground pepper, then put in oven at 350 for about 15 min. or cooked.  Dice and set aside.
Heat EVOO in large pot (preferably All-Clad b/c these won't let the soup burn easily)on medium low heat.  Add onions for 5 min, then celery for another 5 min. then the carrots for another few, then potatoes for another 5 or so.  Add chicken meat.  Put the chicken bouillon cubes into the chicken stock and throw into pot.  Then mix the flour into the milk and add and cook until liquid thickens a bit.  Add creole seasoning, salt and pepper to taste.  Simmer until  potatoes and carrots are tender but not mushy.  Finally, throw in cheese at the end, stir and serve.  Add more chicken broth or milk (or less) depending on the consistency you prefer.

Hopefully, your family will enjoy this one as much as mine and there will be plenty of leftovers for tomorrow!

Serves 8 - 10 easily                            

Family Satisfaction Rating: 10+