Jalepeno Cheddar Chicken Soup - cooking recipe

Ingredients

1/4 cup butter
3 garlic cloves, chopped
10 jalapenos, de-seeded and chopped
1/3 cup flour (or as much as needed to make rue)
26 ounces chicken broth
4 cups milk
2 (10 3/4 ounce) cans cream of chicken soup
24 ounces extra-sharp cheddar cheese (grated or shredded)
4 cups chicken, cooked and shredded
8 ounces sour cream
1/2 tablespoon salt
1/2 tablespoon pepper

Preparation

Cook chicken, shred, and set aside.
Melt butter in soup pot. Saute garlic and jalepenos.
Add flour, 1 Tablespoon at a time, stirring until the mixture is a paste, but you can still see bubbles from the butter.
Add chicken broth slowly while stirring mixture. Same for milk and cream of chicken.
Slowly raise temperature of soup to just below boiling point. Stir frequently.
Whisk in about 1/4c of cheese until completely melted. Repeat until all cheese is melted into soup. (If you add cheese all at once it will ball up and soup will be stringy).
Once cheese is melted in add chicken.
Stir in sour cream, salt, and pepper until smooth.
Enjoy!