Creamy White Cheese and Chicken Soup

Cheddar and Monterey Jack cheese make this chicken-bean soup extra creamy--jalapeno and green chiles give it a nice kick.

Ingredients:

• 8 ounces bacon, chopped
• 2 tbsp olive oil
• 1 small onion, chopped
• 4 tbsp butter
• 4 tbsp flour
• 2 cups cooked chicken, diced
• 2 cups heavy cream
• 1 cup sour cream
• 2 ounces cream cheese
• 1 4.5 ounce can diced green chiles
• 2 tbsp diced pickled jalapenos (nacho slice variety)
• 4 tbsp reserved liquid from pickled jalapenos
• 2 tsp chicken base
• 2 cans chicken broth or stock
• 2 15 ounce cans white navy beans
• 8 ounces shredded white cheddar cheese
• 8 ounces Monterey Jack cheese

Directions:

In a large sauce pan on medium high heat, cook bacon in olive oil until crisp. Remove from pan and drain on paper towels. Add butter and onions, and cook until onions are translucent, about 5 minutes. Add flour and cook for an additional 2 minutes. Add chicken broth, beans, chicken and bring to a boil. Reduce heat and simmer uncovered for about 10 minutes. Add heavy cream and bring to a boil and stir in sour cream, cream cheese, chicken base, and jalapeno juice. Reduce heat and simmer for an additional 10 minutes. Remove from heat and add chiles, jalapenos, and cheese. Serve hot with additional shredded cheese and crisp bacon as a garnish.

Number of Servings: Four

Notes from the Cook: Half and half or light cream can be substituted for heavy cream. In substitution of chicken base, two chicken bouillon cubes may be used. Canned chunk chicken works well in this recipe. To replace pickled jalapeno juice, add two teaspoons vinegar and 1/2 teaspoon sugar to jar of pickled jalapenos.