Cheesy Chicken Spinach-Artichoke Soup
- ½ cup of butter
- 6 tablespoons flour
- 2 cups chicken stock
- ¼ to ½ teaspoon ground pepper
- ½ (10 ounce box) frozen chopped spinach, thawed and well drained
- 1 (14 ounce) can artichoke hearts, drained and chopped (any tough outer-leaves removed)
- 1 (10 ounce) can diced tomatoes, rinsed and drained (I used Ro*tel)
- 1 (8-ounce) cream cheese, cubed and at room temperature
- 1 cup Parmesan cheese, shredded
- 1 cup Monterey Jack cheese, shredded
- 1 cup chicken, cooked and cubed
- 1 (12 ounce) can evaporated milk
- sliced green onions
- croutons
- Melt butter in a saucepan.
- Add flour and make a roux.
- Add chicken stock.
- Cook over medium heat till thickened, stirring often.
- Season with pepper.
- Add cream cheese, Parmesan and Monterey Jack cheese and stir until it's smooth and melted.
- Add spinach, artichoke hearts, tomatoes and chicken. Gently stir till blended.
- Add canned milk.
- Keep the soup warm, but do not boil.
- Garnish with sliced green onion and croutons or serve in a warm bread bowl.
Recipe by Cheery Kitchen at https://cheerykitchen.com/cheesy-chicken-spinach-artichoke-soup-2/
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