Cheesy Chicken and Shrimp Soup (Photo Post)

If the weather is cool, we eat soup. Also when it is warm, I guess. Anyhow, we are soup people and here is one I made today.

I started with more shrimp than I thought I needed, but it worked out great, because we wound up with a shrimp in almost every spoonfull.

This made about 5 servings.

Cheesy Chicken & Shrimp Soup



Ingredients:

1/2 Green Bell Pepper, chopped
1/2 Red Bell Pepper, chopped
5 large White Mushrooms, diced
1 medium Onion, diced
2 Tablespoons Butter
2 Roma Tomatoes, cut into 1/2 inch pieces (not shown)
1 medium Zucchini, diced into 1/2 inch pieces
1 pound raw shrimp
1 cup dark chicken (already cooked)
1 quart Chicken broth
12 ounces Monterrey Jack Cheese
3 ounces Pancho’s white queso cheese
To taste - Salt, Black Pepper, Lawry’s Garlic Salt, and Slap Ya Momma Cajun Seasoning














Directions:

Prep Onion, Both Bell Peppers, and Mushrooms




Peel, season and set shrimp aside.





Sauté vegetables in butter, until tender



Add chicken, broth, tomato and Ground Bay Leaf to soup pot



Cook at a medium heat with lid for 30 minutes



Add cubed zucchini and cook for 20 minutes



Add seasoned raw shrimp and cook at low heat for a few minutes



When the shrimp turn pink, add Pancho’s White Queso and Monterrey Jack Cheese, cook until melted and set aside for a few minutes. As a point of information, the Pancho's has a little heat from the Jalapinos they add.





Serve







Thanks for looking at my post.


Edited to add:

Leftovers tonight.