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| 8 Tasse | chicken broth |
| 2 Teelöffel | cumin |
| 3 Teelöffel | Ground New Mexico chile powder |
| 1 1/2 x ca. 450 g | Boneless skinless chicken breasts; diced |
| 1 Tasse | onions diced |
| 1 Tasse | celery diced |
| 2 | jalapenos minced |
| | (or 1/2 cup minced canned jalapenos) |
| 1 Esslöffel | garlic minced |
| 3/4 Tasse | butter |
| 1/2 Tasse | flour |
| 1/2 Tasse | Half-and-half |
| 1/4 Tasse | cilantro minced |
| 3/4 Tasse | green onions chopped |
| 1 1/2 Tasse | Shredded Jack cheese; optional |
| 2 Tasse | Tortilla strips |
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Bring chicken broth, cumin and chile powder to boil. Meanwhile, saute chicken, onions, celery, jalapenos and garlic in 1/4 cup butter in skillet over medium heat until chicken juices run clear when pricked with fork, about 10 minutes. Remove from skillet and set aside. Melt remaining 1/2 cup butter in same skillet over medium-low heat. Stir in flour to make roux and cook until thickened, 2 to 3 minutes. Stir roux into boiling stock, then add chicken-vegetable mixture. Remove from heat and add half-and-half and cilantro, stirring until smooth. Garnish with chopped green onions, cheese and tortilla strips. Yields 6 servings.
Each serving: 532 calories; 1, 420 mg sodium; 120 mg cholesterol; 33 grams fat; 27 grams carbohydrates; 31 grams protein; 2.31 grams fiber
Recipe
Grill in Camarillo, Ca
Formatted for Mastercook by Lynn Thomas - Lynn_Thomas@prodigy. Net
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