This is my family’s all time favorite soup. I make it about twice a month during the winter months and there’s never a spoonful left. It’s also very easy to make that’s all the more reason to call it a favorite. The recipe calls for 2 different kinds of cheese, one being pepperjack. The soup will not be spicy hot using it so make sure the one cheese you always use is peppperjack, you can substitute the other flavor if you like but make sure and keep the pepper jack.
I always make enough to pack in my son’s lunch the next day. I looked for quite a while to find a thermos that keeps things piping hot and this what I picked, Thermos Stainless King 24 oz Food Jar (I love the wide mouth and simple design, and it’s dishwasher safe). Most thermos’ don’t hold enough food for a man but this one is big and holds a man size portion of soup. I run hot water into the thermos and put the lid on while I’m heating the food that will go into it. This warms up the thermos and doesn’t cool the food at all once it’s placed inside.
I get up at 6 and pack the lunch and when the thermos is returned at 5 that evening, if there’s any contents left, they are still just as hot as when I put them in. My son even commented and said Damn that keeps food hot. I don’t know about you, but if I want hot soup for lunch I want it hot, hot, hot, not lukewarm. So far I am very happy with the purchase. I liked them so well I ended up getting 4, they work great for putting grilled hot dogs in one and homemade mac & cheese in the other.
- 1 Rotisserie Chicken
- 1 large Sweet Onion diced
- 1 large Sweet Pepper diced
- 1 12oz. Bag Frozen Corn
- 8 oz. Block Pepper Jack Cheese
- 8 oz. Block Monterey Jack Cheese
- 1 tsp Olive Oil
- 2 tsp. butter
- 1/8 C Flour
- Chicken Stock (amount depends on how thick you like your soup)
- Pick the meat off a Rotisserie Chicken, dice and set aside. Place Chicken carcass in a 5.5 quart stock pot and cover with water. Boil and reduce heat to simmer for one hour. Drain Stock from the pan and keep to use in the soup. Once the Stock is removed from the pan add Butter and Olive Oil, heat on medium, once the butter is melted add the Onion and Sweet Pepper, Saute until tender. Add Salt and Pepper. Add Flour until it thickens. Add 3 Cups of the reserved stock, diced Chicken and bag of Corn. Stir until soup thickens. Shred both blocks of cheese and add to the soup, also add enough stock until the soup reaches the desired thickness. Heat until cheese is melted and corn is warmed all the way through. Serve.
- We like our soup thick so this recipe will fill 3/4 of a 5.5 quart stock pan for me.