Cheesey Roasted Green Chili, Chicken & Cilantro Soup

Homemade - Organic Chicken Broth - 12 cup
White Sweet Onion 1/2
Chicken- Boneless and Skinless 4oz or MORE
Ortega Whole Green Chilis, Original Fire Roasted - 1 or 2 cans- 3-6 whole peppers
(can use 6 fresh green chili's and roast them in your oven or on barbecue!)
Muir Glen Organic - Fire Roasted Diced Tomatoes With Green Chilies, 1 or 2 cans (1 4/5 cups ea.)
Kirkland Signature (Costco) - Shredded Cheese - Mexican Blend, 2-3 cup
Cilantro, 1/2 cup
Butter - (Salted), 1/4 cup
All Purpose Flour 1/4 cup
1 teaspoon ground cumin
salt & pepper to taste

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Avocado, cilantro, green onions or tortilla strips are all great for a topping

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make your broth from a left over (I like roasted as it has the most flavor) whole chicken

chop onion and saute in a tad of butter set aside

melt butter, add flour to make a paste and then add 1/2 cup of the broth and whisk so there are no lumps, add remaining broth and heat up.

For the cheesey part, I put the cheese in my food processor and add 2 cups of the hot broth and mix till smooth and pour back into soup pot.

Do the same with the cilantro.

The roasted green chilis - I like them in bigger chunks so I don't puree them....I just chop them.

Then I add all the remaining ingredients. I tend to like a lot of chicken too so I'll make this soup with using the whole chicken minus the legs and thighs (those make great lunches).

Can be served with a tortilla on the side but it doesn't need it :-)

Enjoy