Southwestern Chicken Con Queso Soup

SOUTHWESTERN CHICKEN CON QUESO SOUP
(makes 2 ½ Quarts)

1/8 c. peanut oil
1 small red onion, diced (I use a regular white onion and puree it in a food processor)
2 Roma tomatoes, seeded and diced (I like to use 3)
1 medium green bell pepper, diced (I like to use part yellow, orange and green)
½ red bell pepper, diced
¼ c. diced jalapeños (optional, to taste) (I use 1 large or 2 smaller fresh jalapeños, but that makes it pretty hot. If you like it less hot you could use less and/or remove the seeds)
1 Tbsp. minced garlic (I use 2 large cloves)
¼ C. chopped cilantro
1 Tbsp. cumin
2 tsp. oregano
1 tsp. ground coriander
1 ½ tsp. paprika
Freshly ground pepper
4 C. diced, cooked chicken
6 C. Chicken stock
4 Tbsp. butter
1/3 C. flour
2 ½ C milk
2 C. grated cheese (half cheddar, half Monterey Jack)

Sauté onion, bell peppers, jalapeños, and tomatoes for 5 minutes in oil over medium heat
Add garlic, cilantro, cumin, paprika, oregano, and coriander. Sauté for several more minutes until garlic begins to turn brown.
Add chicken and chicken stock. Simmer over low heat for 30 minutes
While soup stock is simmering, prepare a roux (soup thickener).in a small pot
Melt butter
Add flour, stirring to blend with melted butter.
Cook 3 to 5 minutes, stirring continuously, until flour mixture is a light golden color.
Add milk to soup and bring to a boil, then reduce to low heat.
Whisk in cheese.
Slowly stir in 1 to 2 sups of hot soup into roux mixture.
Once blended, immediately add the roux and soup mixture back into the soup.
Stir and blend the roux mixture completely with the rest of the soup.
Serve with your favorite tortilla chips.

Courtesy of Tawna Crandall
***Another fun one from last Nov. recipe club