Sopa cremosa de taco y pollo con queso

Ingredientes

• 1/4 cup butter
• 1 cup chopped onions
• 1 cup chopped red bell pepper
• 1 medium jalapeño chile, seeded and finely chopped
• 2 cloves garlic, finely chopped
• 1/3 cup all-purpose flour
• 1 packet (1 oz) Old El Paso™ Original Taco Seasoning Mix
• 4 cups reduced-sodium chicken broth
• 2 medium Yukon gold potatoes, cut into 1/2-inch cubes
• 1 can (4 oz) Old El Paso™ Chopped Green Chiles
• 2 cups half-and-half
• 2 cups shredded cooked chicken
• 1 package (7 oz) Old El Paso™ Shredded Mexican Style 4 Cheese Blend
• 3/4 cup crushed tortilla chips
• 1/2 cup chopped green onions
• 1/2 cup chopped tomatoes

Preparación

1. 1

   Heat 5-quart Dutch oven over medium heat. Add butter, onions, bell pepper, jalapeño and garlic; cook and stir about 6 minutes or until softened. Sprinkle with flour and taco seasoning mix; cook and stir 1 minute.

2. 2

   Stir in broth, potatoes and green chiles; heat to simmering. Reduce heat to low; cook uncovered 15 to 20 minutes or until potatoes are just tender. Add half-and-half and chicken; cook 2 to 3 minutes or until hot. Gradually stir in 1 1/2 cups of the cheese, making sure not to boil after cheese is added.

3. 3

   Ladle chowder into bowls; serve with remaining 1/2 cup cheese, the tortilla chips, green onions and tomatoes.