Southwest Chicken Soup with jalapeno peppers, Anaheim peppers, and Monterey Jack cheese. It's a little spicy but light and nutritious!
Olive Oil | Carrots | Onions Celery | Garlic | Jalapeno Anaheim Pepper | Salt | Thyme Pepper | Cumin | Cilantro Chicken Stock | Chicken Monterey Jack | Heavy Cream
Heat oil in Dutch Oven and saute carrots, onions, celery, peppers, and garlic for about 8 minutes. Add stock, salt, pepper, cumin, thyme, cilantro and chicken and cook for about 20 minutes.
Stir in the grated cheese until melted, then add heavy cream. Thicken with cornstarch or flour if desired.
Garnish with fresh chopped cilantro, hot sauce, sour cream or grated cheese. Enjoy!