Lavelle Edward's Chicken Artichoke Soup
4 chicken breasts, shredded
1 onion, chopped
2 cans cream of chicken soup
2 cans cream of celery soup
1 8 oz jar of artichoke hearts, chop finely
1 can diced green chilies
1 quart half and half
1 pound pepper jack cheese, grated
salt and pepper to taste
Cook and shred your chicken (I do mine in the crock pot well in advance, freeze, and pull out for this recipe). In a large pot, saute onion in a little olive oil. Add chicken. Then add cream of celery, cream of chicken, half and half, and artichokes. Simmer for about 20 minutes. Be careful not to boil the cream (it changes the taste). Add cheese slowly, and stir until cheese is melted.
