Creamy Chicken Vegetable Chowder

Ingredients

• 0.3 cup butter 
• 3  carrots diced
• 2 quarts chicken broth 
• 0.3 cup flour all-purpose
• 3 cloves garlic minced
• 16 ounce green beans frozen
• 6 servings ground pepper black to taste
• 1 tablespoon olive oil 
• 3  potatoes diced
• 0.5 pound processed cheese food shredded
• 1 ounce ranch dressing mix 
• 1  bell pepper diced red
• 1  onion diced red
• 1 teaspoon pepper flakes red crushed
• 6 servings salt to taste
• 1 pound chicken breast halves boneless skinless chopped

Equipment

• frying pan
• pot

Directions

1. Heat the oil in a large pot over medium heat. Stir in onion, garlic, and red bell pepper; cook until tender.
2. Mix in potatoes, carrots, and chicken broth. Bring to a boil. Reduce heat to low and simmer 20 minutes.
3. Stir chicken into the pot. Season soup with ranch dressing mix, crushed red pepper, salt, and pepper. Stir in processed cheese until melted.
4. Mix in green beans just before making the roux.
5. Melt butter in a skillet over medium heat and stir in flour to form a thick, golden brown roux.
6. Mix into the soup to thicken. Continue cooking 5 minutes.