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TUCSON - Today on News 4 Cooks at Noon, Jack Ahern from Ric's Cafe stopped by with a new recipe. Here it is:

Green Chile Chicken Soup

1 White Onion Diced
2 Med Green Bell Peppers Diced
3 to 4 Anahiem Chiles or Pablano Peppers Roasted, Skinned and Diced
3 Roasted Jalepanos Skinned and Diced
3/4 lb of Butter
1 quart Chicken Broth
1 lb Grilled Chicken Breasts Pulled or Diced
2 C Heavy Cream or Whole Milk

In a large stock pot heat butter, when melted add the Onions and Green Bell Peppers. Sautee the Onions and Peppers for about 3 minutes.
Add the Green Chiles, Jalepano's and flour. You will need to mix the Flour in well with the Vegetables and Butter. When flour is incorporated add the
Chicken Broth, Heavy Cream or Milk. Bring to a simmer and cook for about 20 to 30 minutes, Add the chicken continuing to cook until desired thickness.
When finishing check for Salt and Pepper to taste. Serves 8 / 8 oz Bowls