Chicken Broccoli Rice Cheese Soup

Prepare ahead: Stew chicken and save broth.

Cook rice. Blanch broccoli 1 minute, then chop. Saute celery and onion until tender. Set aside.

In large stockpot or dutch oven, melt butter over medium heat. Add 1/2 cup flour, slowly stirring until smooth. Add broth. Stir until it boils. Add the celery, onions, garlic, cream cheese, Mexican cheese and rice. Add more broth to desired thickness. Reduce heat. Simmer until cheese melts.

Add chicken and broccoli; simmer until broccoli is tender. Serve.

Cook's Notes: This is a great soup. I tend to omit the celery b/c I don't think it goes well with the other ingredients (plus I'm not a celery fan). Also, when I want to put this together quickly I use the pre-crushed garlic in the bottle. Tastes great!