Chicken chili cheese soup

2 serving Chicken, Perdue Chicken breasts
8 cup Swanson Chicken Fat Free Chicken Broth Less Sodium
2 tbsp Butter, salted
2 tbsp Extra Virgin Olive Oil
1 cup, chopped Onions, raw
2 tsp Cumin seed
1.5 tsp Chili powder
1 cup Canned Goods: Thai Kitchen Organic Coconut Milk (13.66 oz can)
3 oz Cheddar Cheese
4 container (4 oz) Yogurt, plain, whole milk
1 can (10.75 oz) Cream of Chicken Soup
2 cup Tomatoes, red, ripe, canned, with green chilies56 grams Arrowroot flour
4 oz Hatch Green chiles

May add jalapeños and more chilies to taste
Crumble tortilla chips on top optional

In a large pot bring chicken stock and chicken to a boil. Add the tomatoes turn down the heat to low let simmer covered while you continue.
In large skillet, heat butter and oil together. Add onion and sauté four minutes. Add chilies and jalapeños optional after they have softened slightly about four minutes add the cumin and chili powder.
Stir then sprinkle in flour blending it with a spoon, add cream of chicken soup stirring to mix in gradually add milk stirring to smooth add cheese and stir until melted.
Ladle in the broth a little at a time until the vegetable mixture will pour into the pot of broth
mix together cook at low heat add yogurt and chicken pieces taste add Tabasco sauce if not spicy enough. Serve with tortilla chips optional

Serving Size: 6 servings

Number of Servings: 1

Recipe submitted by SparkPeople user TWINK2.