1/2 stick butter or margarine
2 tablespoons olive oil
2 cups chopped yellow onions
1 cup chopped carrots
1 cup chopped celery
1 tablespoon minced fresh garlic
6 tablespoons all-purpose flour
1/2 cup mild salsa
2 cans (41/2 ounces each) chopped green chilies
1 1/2 teaspoons ground cumin
2 teaspoons crushed red pepper
4 cups chicken broth
2 cups chopped fresh tomatoes
2 cans (8 ounces each) whole kernel corn (drained)
4 cups (about 2 pounds) diced or shredded cooked chicken
4 cups heavy whipping cream
1/2 cup chopped fresh cilantro
2 cups (8 ounces) shredded American or Cheddar cheese

Combine butter and olive oil in large saucepan over medium heat. Add onions, carrots, celery and garlic and sauté 4 minutes. Stir often. Add flour and stir well 1 minute. Add salsa, green chilies, cumin and red pepper. Stir until a thick paste forms. Add chicken broth, tomatoes and corn. Stir well, scraping sides and bottom of pan to loosen all the flour. Bring to a boil, then reduce to a simmer and add chicken. Cook 8 minutes, stirring occasionally. Warm cream in microwave or on stovetop, then add to soup along with cilantro. Bring back to a simmer. Add cheese, remove pan from heat and stir until cheese is melted. Serve immediately.

Serving size: 1 cup. Per serving: 589 calories, 23.5 g protein, 43.4 g fat, 24.3 g carbohydrates, 3.2 g fiber, 830 mg sodium, 177 mg cholesterol

B.J. Willis, Bowie-Cass Electric Cooperative