Southwestern Grilled Cacti Soup

• 6 ounces butter
• 1/2 cup flour, all-purpose
• 6 cups chicken broth
• 1 cup milk
• 1 cup heavy whipping cream
• 6 ounces pasteurized process cheese
• 1 cups hot chili peppers with tomatoes
• 1/4 bunch broccoli florets chopped
• 1 medium yellow onion
• 1 1/2 cups corn
• 3 ounces jicama peeled
• 3 medium nopalito grilled
• 1/4 bunch cilantro washed and chopped
• 1 x sour cream as needed
• 1 x cilantro chopped

1. Melt 1 stick (8 tablespoons) butter in large, heavy saucepan over medium heat.
2. Whisk in flour gradually and cook the roux 2 to 3 minutes until smooth and thickened.
3. Gradually whisk in 3 cups hot chicken stock, milk and cream, stirring constantly.
4. Add cheese, stirring until completely melted, then stir in tomatoes with green chilies.
5. Reduce heat to low and simmer while preparing following mixture: In another saucepan, over high heat, melt remaining 4 tablespoon butter and saute broccoli, onion, corn kernels and jicama 3 minutes.
6. Add nopalitos and simmer 1 more minute.
7. Turn off heat and add remaining chicken stock.
8. Transfer to food processor or blender and puree until smooth.
9. Blend puree into soup mixture and stir in chopped cilantro.
10. Garnish each serving with nopalitos, a dollop of sour cream and cilantro.

butter, flour, chicken broth, milk, heavy whipping cream, cheese, hot chili peppers, broccoli, yellow onion, corn, jicama, nopalito, cilantro washed, sour cream, cilantro

Taken from recipeland.com/recipe/v/southwestern-grilled-cacti-soup-46565 (may not work)