My business partner and friend used to make a cheese soup that I really enjoyed, so I took his recipe and "tweaked" it. Not that his wasn't good enough, but I like to play around with other people's recipes and make them my own. It's how I roll. (Sorry, I couldn't resist throwing that saying in there!)
The finished product was wonderful, and needless to say, great for a crisp "Fall" day in Texas. Enjoy!
Kristen and Bo's Texas Cheese Soup:
Smoked Sausage
Store bought rotisserie chicken
Box of Velveeta cheese
3-4 cups of chicken broth
Can of cream of chicken soup
Yellow onion, chopped
Bell pepper, chopped
Red pepper, chopped
Jalapeño pepper, chopped
Celery (4 stalks) chopped
1 clove garlic, chopped
Can of rotel tomatoes
Cajun seasoning
Sauté vegetables in a little butter or olive oil. Add sausage and your deboned chicken. Add cream of chicken soup, rotel tomatoes and chicken broth. Bring to a simmer and add your chopped Velveeta. I like to cube mine and please make sure your cheese is room temperature so it won't curdle! There's no reason to put a new box of Velveeta in the fridge. (Randall's puts it in their cold section and I don't get this, but that's another rant for another time!) Add your Cajun seasoning. Once everything is cooked down and creamy, I transfer it to my crockpot and put it on low to cook for a few hours, stirring and checking it occasionally.
Chopped veggies for soup.
Had to stop and feed my dog Chui some sausage!
The finished result!
A little side note: you may have to add chicken broth during the cooking process to get the desired consistency. I don't measure..sorry! I just taste and add. This soup is also really good topped with a little cilantro. Enjoy!
