Chicken Fajita Soup Friday, December 5, 2008
A Dollywood Recipe
4 TBSP Butter
1 Large Onion, finely chopped
1/3 cup finely chopped red bell pepper
1/3 cup finely chopped green pepper
4 cloves garlic, minced
1/2 cup all-purpose flour
2 cups chicken stock
1 1/2 cups heavy cream
12 oz Sharp yellow cheddar cheese, grated (about 4 cups)
1/4 tsp cayenne pepper
In a large, heavy saucepan melt butter over medium heat. Add chopped onion and peppers and saute until soft, about 4 minutes. Add garlic and saute for 2 minutes. Add flour and cook, stirring constantly, for 2 minutes. Slowly whisk in the stock, milk, and heavy cream. Add Fajita chicken. Bring soup to a low boil and reduce heat so soup barely simmers. Cook, stirring frequently, until the soup is very thick and flavorful. Add the grated cheese in 1/2 cup increments, stirring after each addition until melted and smooth. Do not allow soup to boil. Season with salt, pepper, cayenne pepper, and fajita seasonings.
Please note that if you do not have fajita chicken laying around, rotissere chicken from the Food City deli works well. Use one of the more highly seasoned ones.