1/2 c water
1lb chicken breast cooked, cubed or shredded
4 garlic cloves, minced
2 tbs basil dried
6 tbs Fajita Seasoning
2 tbs cilantro
1 large red pepper, chopped
1 large Spanish onion, chopped
1 pack Philly Cream Cheese
1 large box of Velvetta Cheese
1 bag Shredded Cheddar Cheese
2 16oz cans of Chicken Stock
5 tbs Olive Oil
1 cup Susquehanna White
1 cup heavy cream
Fully cook the Chicken Breast in 2 tbs of olive oil. In Soup Pot, saute lightly or until
soft garlic, Red pepper and onion. Add chicken stock water and wine bring to a boil.
Reduce heat to medium; add cheese and chicken. Simmer on medium heat for 5 minutes.
Add all seasonings and heavy cream. Simmer 15 to 20 minutes. Makes 4 to 6 cups.
Garnish with tortilla chips, chives and sour cream.
Wine Pairing: Allegro Susquehanna White