Beer-Cheese Soup with Rotisserie Chicken

View the video version of this recipe here. 

Prep: 15 minutes 
Cook: 25 minutes 
Serves: 8 

Ingredients

• 6 slices Food Club Hickory Smoked Sliced Bacon, chopped
• 2 celery stalks, chopped
• 1 medium poblano pepper, chopped
• 1 small white onion, chopped
• 1/4 cup Food Club All-Purpose Flour
• 1 bottle (11.2 fluid ounces) stout beer
• 1 container (32 ounces) chicken stock
• 1 cup Food Club Heavy Whipping Cream
• 1/2 teaspoon Food Club Dried Oregano
• 1/2 teaspoon Food Club Garlic Powder
• 4 cups Food Club Shredded Sharp Cheddar Cheese
• 4 green onions, thinly sliced
• 2 cups skinless Brookshire Brothers Rotisserie Chicken, shredded and heated through

Directions

1. In large saucepot, cook bacon over medium-high heat 5 minutes or until crisp, stirring occasionally; with slotted spoon, transfer to paper towel-lined plate.
2. In same saucepot with drippings, cook celery, pepper and white onion 5 minutes or until tender-crisp, stirring occasionally. Add flour; cook 1 minute, whisking occasionally. Whisk in beer; cook 1 minute or until slightly thickened, whisking frequently. Add stock, cream, oregano and garlic powder; heat to a simmer, whisking frequently. Reduce heat to low; cook 15 minutes or until vegetables are very soft, stirring occasionally. Whisk in cheese until melted. Makes about 8 cups.
3. Serve soup topped with green onions, chicken, and bacon.