from the kitchen of Heidi
5 - 6 cups chicken broth
1/4 cup butter
3 garlic cloves, crushed
1 onion, diced
1/2 cup diced celery
3 Tbsp flour
1/4 cup whipping cream
3 chicken breasts, cooked and diced
1 teaspoon chili powder
3 teaspoons cumin
tomatoes
cheese
tortilla chips
Heat chicken broth in a soup pan. Saute onion, celery and garlic in butter for 2 - 3 minutes. Mix 3 Tbsp flour in 1/4 cup of cold water - make sure it is mixed well and stir it into the sauted veges. Add warm chicken broth - stir and bring to a boil. Reduce heat and stir in whipping cream (do not boil once cream has been added). Add chicken, chili powder, cumin, and salt & pepper to taste. Serve with grated cheese, diced tomatoes, and tortilla chips. (I cook the chicken in my crock-pot earlier in the day.)
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