Categories: Soups- Stews- Chowders- Chili

Ingredients

• 2 Tbsp. butter
• 1 medium-size sweet onion, chopped
• 1 garlic clove, chopped
• 1/4 tsp. dried crushed red pepper
• 1 (48 oz.) container chicken broth
• 2 (12 oz.) pkg. fresh broccoli florets (about 12 cups)
• 1 (8 oz.) pkg. cream cheese, cut into cubes
• 4 cups chopped cooked cheese, cut into cubes
• 1 (8 oz.) block sharp cheddar cheese, shredded
• Salt and pepper to taste
• toasted slivered almonds (optional)

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. 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.
2. Process mixture with 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 with almonds, if desired.

3. Note: If you don’t have a handheld immersion

4. blender, let mixture cool slightly; process mixture, in batches, in a regular blender until smooth, stopping to scrape down sides as needed. Return mixture to Dutch oven, and proceed as directed.

5. makes 12 cups

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