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- 4 T. light olive oil
- 1 large onion, finely chopped
- 2 celery ribs (with leaves), finely chopped
- 1 bell pepper, diced (I used a yellow one.)
- 1 clove garlic, minced
- 3 T. flour
- 1/2 t. freshly ground pepper
- 1/2 t. dry mustard
- 2 c. milk
- 2 1/2 c. chicken broth
- 1 can Hatch chiles and tomatoes (or Rotel)
- 1 c. grated colby/jack blend
- 2 cups cooked chicken breasts, diced
- Extra grated cheddar cheese for garnish
- Tortilla chips
- Guacamole for garnish (optional)
View Full Recipe at Eliots Eats
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