Green Chili and Jalapeno SoupA Combination of Two Tasty Peppers.

• 1 tablespoon olive oil
• 1/4 cup chopped white onion
• 1 clove garlic, peeled
• Two 14 1/2-ounce cans chicken broth
• One 10 3/4-ounce can cream of mushroom soup
• One 10 3/4-ounce can cream of chicken soup
• 2 cups low-fat milk
• Two 4-ounce cans chopped green chilies
• 2 canned pickled jalapeno peppers, cored, seeded, and chopped
• 1/2 teaspoon ground cumin
• 1/2 pound Velveeta cheese, roughly chopped
• 1 cup cubed or shredded cooked chicken
• 1 tablespoon finely chopped fresh cilantro
• 1/2 teaspoon salt
• 1/8 teaspoon ground white pepper
• 1 lime, cut into 6 wedges

1. Preheat a Dutch oven over medium heat.
2. Add the oil and onion and cook, stirring constantly, until the onion turns translucent, about 5 minutes.
3. Press in the garlic and cook for 30 seconds.
4. Add the broth, soups, milk, green chilies, jalapeno peppers, and cumin.
5. Cook for 10 minutes, stirring frequently.
6. Add the cheese and cook, still stirring frequently, for about 5 minutes, until melted.
7. Stir in the chicken, cilantro, salt, and white pepper.
8. Cook for about 2 minutes more to warm through.
9. Ladle into 6 bowls and serve each with a lime wedge on the side.

olive oil, white onion, clove garlic, chicken broth, cream of mushroom soup, cream of chicken soup, lowfat milk, green chilies, jalapeno peppers, ground cumin, velveeta cheese, chicken, fresh cilantro, salt, ground white pepper, lime

Taken from www.epicurious.com/recipes/food/views/green-chili-and-jalapeno-soup-a-combination-of-two-tasty-peppers-391445 (may not work)