INGREDIENTS
3 tbsp
extra virgin olive oil
1
large onion, finely chopped
4
stalks of celery, chopped
3
large carrots, peeled and chopped
2 tbsp
minced garlic
1 stick
unsalted butter
1/2 cup
all purpose flour
1/2 tsp
kosher salt
1/2 tsp
freshly ground black pepper
32 oz
plus 16 ounces reduced sodium chicken broth
2 cups
shredded mild cheddar (I use Tillamook)
1 tsp
hot sauce
3 cups
cooked shredded chicken
3 cups
cooked white rice
1/2 cup
sour cream
Additional salt and pepper