Soup and Salsa from Chef Ed
INGREDIENTS
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1 large onion, chopped (1 cup)
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1 cup thinly sliced celery
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2 cloves garlic, minced
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1 tablespoon cooking oil
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1-1/2 pounds skinless, boneless chicken breast halves, cut into bite-size pieces
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28-ounces chicken stock
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32-ounces cooked diced red potatoes
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2 cups half and half
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8 ounces of Monterrey Jack Cheese
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1 16 ounce jar of Rotelle
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2 fresh diced green chilli peppers
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Baked Corn Chips
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Green onions for garnish
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