Monday, March 25, 2013
CHICKEN AND PEPPERJACK CHEESE SOUP
1 can of chicken broth
1 cup cooked shredded chicken
1 can of diced tomatoes
1 garlic clove-minced
2 cups of heavy cream
8oz of shredded pepper jack cheese
1/2 tsp xanthan gum
salt and pepper
In a medium saucepan combine the broth, tomatoes, garlic and chicken. Bring this to a boil and then reduce the heat and simmer for about 10 min. Remove it from the heat.
In a second sauce pan pour 1 1/2 cups of the heavy cream (leave 1/2 cup out) and simmer then add the cheese. Stir until melted and then add this mixture to the broth/tomatoes. Heat on a low simmer and add the Xanthan gum and 1/2 cup heavy cream. Let simmer for about 10 min.