In a large dutch oven, saute the onions, peppers and celery in butter until transparent. Add the flour, stirring to make a paste. Slowly add broth and stir continuously to prevent any lumps. Add chicken and taco sauce and simmer on medium heat until heated through. Right before you are ready to serve, add the heavy cream and cheddar cheese. Make sure the cheese melts, but do not allow the soup to boil or it will curdle the cream. To serve, top with crushed corn chips, avocado, sour cream, Sauce Appeal® Jalapeno or Sauce Appeal® Serrano or Chip Magnet® Salsa Verde, additional shredded cheese and a squirt of lime juice.
"Having a party? Make an entire crockpot full of this creamy dip. Not feeding a crowd? It can easily be scaled back! Place 16oz Velveeta (diced into 1/2" cubes) into crockpot, followed by 32oz cream cheese and four drained jars of Chip Magnet® Corn Star. Turn on high for about 30 minutes or until almost melted and easily stirred; then turn to low until heated through. Serve with tortilla chips, crackers or veggies. One bite and you'll be addicted."
We like to clean out our refer when we make chili, and if you are anything like us, you have a lot of half-empty jars in there. Here's our rule of thumb; if the jar is less than half-full, and the thought of putting it in chili doesn't gross you out, toss it in the pot! We have used pickles, olives, mustard and of course, Chip Magnet Salsa.
Here's the "starting from scratch" recipe for all of you chili purists.
Brown your meat. Drain about half the grease. Season with salt and pepper, chili powder, cayenne pepper and garlic powder. Add remaining ingredients and simmer for at least an hour.
Top individual bowls with sour cream, cheddar cheese and green onions.
If you want to add macaroni, don't worry. We won't tell.