Habanero Chicken and Cheese Soup Recipe

Here is a great recipe for the winter. Not only will it warm up your body from the temperature, it will also light you up good from the peppers. Taken from a jalapeno cheese soup recipe and modified for my desire, I have created a monster soup here and would like to share it with you.

*1 lb boneless chicken breasts, diced
*6 cups chicken broth (one large can)
*8 celery stalks, diced
*1 cup white onion, diced
*3 garlic cloves, minced
*1/4 teaspoon white pepper
*1/4 teaspoon black pepper
*2 pounds Velveeta cheese, cut in cubes
*1/2 cup habanero peppers, diced

1. In large pot, bring chicken broth to a boil. Add chicken breasts and lower heat to medium. Cook for about 10 minutes uncovered or until breasts are white throughout. Remove breasts and set aside.
2. Place celery, onion, garlic, white and black pepper into pot. Bring back to boil and cook for another 10 minutes.
3. While waiting, dice up cooked chicken breasts into half-inch cubes.
4. At this time, if you have a hand-held food processor/blender, add Velveeta to pot and blend together until mixture is thick and even throughout. Otherwise, take mixture along with the Velveeta and place in a large food processor. Mix together until smooth and place back in pot.
5. Add peppers and diced chicken. Reduce heat to below boil and cook for another 5 minutes, stirring constantly.
6. Remove from heat and let sit for another 5 minutes. Add a dab of sour cream and serve with hot tortillas.

Tips:
As always, the amount of peppers added is up to you, depending on your tolerance to heat. I use a hand-held mixer for recipes like this and it makes life much easier. After adding the peppers and chicken, make sure you stir often to keep the cheese from separating. Too much heat and no movement will cause the Velveeta to clump and give an unpleasant texture.