Categories: Soup

Ingredients

• 2 Tbsp butter
• 1 medium-size sweet onion, chopped
• 1 clove garlic, chopped
• 1/4 tsp dried crushed red pepper
• 1 (48-ounce) container chicken broth
• 2 (12-ounce) packages fresh broccoli florets (about 12 cups)
• 1 (8-ounce) package cream cheese, cut into cubes
• 4 cups chopped cooked chicken
• 1 (8-ounce) block sharp Cheddar cheese, shredded
• Salt and pepper to taste

Directions

1. Melt butter in a Dutch oven over medium-high heat; add onion and sauté 5 to 6 minutes or until tender. Add garlic and red pepper, and cook 2 minutes.

2. Stir in chicken broth and broccoli. Cover and bring to a boil; reduce heat to medium, and cook 10 to 15 minutes, or until broccoli is tender. Stir in cream cheese.

3. Process mixture with a handheld blender until smooth. Add chicken and shredded cheese. Cook, stirring occasionally, 5 minutes or until cheese is melted. Season with salt and pepper to taste. Serve immediately. (Makes 12 cups.)

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