Very hearty and tasty on a cold winter’s evening in South Louisiana 1 whole roasted chicken from your grocer’s deli counter 2 TBS butter 1 TBS olive oil ½ white onion, finely chopped 1 stalk celery, finely chopped ¼ bell...

Very hearty and tasty on a cold winter’s evening in South Louisiana

• 1 whole roasted chicken from your grocer’s deli counter
• 2 TBS butter
• 1 TBS olive oil
• ½ white onion, finely chopped
• 1 stalk celery, finely chopped
• ¼ bell pepper, finely chopped
• 2 pods garlic, crushed
• 1 can cream of potato soup
• 1 can cream of chicken soup
• 1 11-ounce can of Mexican-style corn, drained
• 1 4 ½ ounce jar sliced mushrooms, drained
• 1 4-ounce can chopped green chilies, drained
• 1 can yellow cream style corn
• 1 soup can of Half & Half
• 4 cups chicken stock (from your pot)
• ½ cup sliced green onions, chopped
• 1 ½ cups shredded cheddar cheese
• ¼ cup green onions, finely chopped

1. Place roasted chicken into stock pot with enough water to barely cover; once water comes to boil, cook uncovered for 30 minutes and allow to sit in stock for additional 10-15 minutes
2. Remove chicken from bones, chop, and set aside; strain stock and reserve
3. In a soup pot, sauté onions, bell pepper, and celery in butter and olive oil under wilted and tender
4. Add garlic and next 6 ingredients; cook uncovered, stirring occasionally, for 30 minutes
5. Gradually add the Half & Half and chicken stock, then add the green onions; reduce heat to simmer, cover and cook for 1-2 hours
6. Serve in individual soup cups or bowls and garnish with sprinkling of cheddar cheese and chopped green onions

Serves 6