Ingredients:
1 tbsp Olive Oil
1/2 large Onion (diced)
1/2 cup Celery (diced)
4 cloves Garlic (minced)
1/4 cup 9°80° Charleston Hot
1 lb Shredded Chicken (cooked)
6 oz. cheddar cheese
4 cups Chicken Bone Broth (or any chicken broth)
6 oz Cream Cheese (at room temperature, cubed)
1/2 cup Half and half (or heavy cream)
Garnish: Green onions, Blue Cheese, 9°80° Charleston Hot
Instructions:
- Heat the oil in a large dutch oven or pot over medium heat. Add the chopped onion, and celery. Cook for about 5-10 minutes, stirring occasionally, until onions are translucent and start to brown.
- Add garlic. Saute for about 1 minute, until fragrant.
- Add the shredded chicken, broth, and 9°80° Charleston Hot. Bring to a boil, then simmer for 20 minutes.
- Ladle about a cup of liquid (without chicken) and pour into a blender. Add the cubed cream cheese. Puree until smooth. (If it's hard to blend, you can add a little more liquid.)
- Pour the mixture back into the pot. Add cheddar cheese and half & half. Stir until smooth.
- Garnish with green onions, blue cheese, and drizzle with 9°80° Charleston Hot. Enjoy!