WE WERE GIVEN 6 POUNDS OF CREAM CHEESE SO SOUP ENJOY DAN:

CHICKEN SOUP WITH GARBANZO BEANS AND CREAM CHEESE by CHEF DAN:

Serves 30-40

INGREDIENTS:

2 whole cooked chickens

1 (50 Oz) can garbanzo beans

1 (50 Oz) can whole corn

1 (50 Oz) can diced tomatoes

22 cups broth

5 onions

4 tablespoon butter

2 bell peppers, chopped

12 garlic cloves

10 potatoes, peeled and diced

2 tablespoons cumin

1/2- cup parsley

2 teaspoons cayenne pepper

1-1/2-cups flour

5 cups milk

3 pounds cream cheese

DIRECTIONS:

1.   In a stock pot over medium-high heat add butter and when sizzling.

2.   Add onions and sauté for 5 minutes.

3.   Add garlic, bell peppers, carrots and potatoes, sauté for 2 minutes.

4.   Add broth and bring to a boil.

5.   Reduce heat: cover and simmer for 20 minutes.

6.   Add chicken, tomatoes, cumin, cayenne, parsley, corn, garbanzo beans, salt and pepper.

7.   Heat through.

8.   Combine flour and milk until smooth.

9.   Add to vegetables.

10.                Bring to a boil and cook for 20 minutes, stirring often.

11.                Reduce heat and add cream cheese.

12.                Stir until cream cheese is melted.

ENJOY DAN:                           BON-APPETITE!!