Brie Cheese, Green Chile, Chicken Soup

Great southwestern recipe for colder weather. Great in a bread bowl. Roasting the peppers yourself really makes a difference over canned chiles. I like to crumble tortilla chips or place tortilla chip strips over the top.

• Ready In: 35 mins
• Serves: 6-8
• Yields: 6-8 Soup Bowls

Ingredients

• 1  pint half-and-half cream
• 4  tablespoons butter
• 2  tablespoons flour
• 3⁄4 cup onion, chopped
• 1⁄2 cup celery, chopped
• 16  ounces chicken broth
• 2⁄3 lb  brie cheese (discard the flora and chop into small pieces)
• 1  cup  roasted green chilies, chopped (Preferably freshly roasted)
• 2  medium  grilled shredded chicken breasts (can use 12.5 oz can of boneless shredded chicken breast)
• 1  tablespoon chili powder
•  cilantro (to garnish)
•  salt and pepper

Directions

1. Saute Onions and Celery in Butter until soft.
2. Thoroughly whisk flour into sauteed vegetables.
3. Add Chicken broth.
4. Slowly whisk in half & half.
5. Slowly add in brie cheese allowing it to melt as its added.
6. Add roasted green chiles and chicken.
7. Add chili powder to taste (note: the soup typically gets spicier as it rests).
8. salt and pepper to taste.
9. Serve in bread bowl or regular bowl with tortilla strips and cilantro on top.