Beer-Cheese Soup with Rotisserie Chicken
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Beer-Cheese Soup with Rotisserie Chicken

Prep: 15 minutes
Cook: 25 minutes • Serves: 8

6 slices thick-cut bacon, chopped
2 celery ribs, chopped
1 medium poblano pepper, chopped
1 small white onion, chopped
1/4 cup all-purpose flour
1 bottle (11.2 fluid ounces) stout beer
1 container (32 ounces) chicken stock
1 cup heavy cream
1/2 teaspoon dried oregano
1/2 teaspoon garlic powder
4 cups shredded Mexican blend cheese
4 green onions, thinly sliced
2 cups shredded skinless rotisserie chicken breast meat, warmed

1. In large saucepot, cook bacon over medium-high heat 5 minutes or until crisp, stirring occasionally; with slotted spoon, transfer to paper towel-lined plate.

2. In same saucepot with drippings, cook celery, pepper and white onion 5 minutes or until tender-crisp, stirring occasionally. Add flour; cook 1 minute, whisking occasionally. Whisk in beer; cook 1 minute or until slightly thickened, whisking frequently. Add stock, cream, oregano and garlic powder; heat to a simmer, whisking frequently. Reduce heat to low; cook 15 minutes or until vegetables are very soft, stirring occasionally. Whisk in cheese until melted. Makes about 8 cups.

3. Serve soup topped with green onions, chicken and bacon.

Approximate nutritional values per serving (1 cup):
432 Calories, 30g Fat (18g Saturated), 124mg Cholesterol,
626mg Sodium, 9g Carbohydrates, 1g Fiber, 28g Protein