2 C. Shredded Skinless Rotisserie Chicken Breast Meat, Warmed
In large saucepot, cook bacon over medium-high heat 5 minutes or until crisp, stirring occasionally. Transfer to paper towel-lined plate.
In same saucepot with drippings, cook celery, pepper and white onion 5 minutes or until tender-crisp, stirring occasionally. Add flour; cook 1 minute, whisking occasionally. Whisk in beer; cook 1 minute or until slightly thickened, whisking frequently. Add stock, cream, oregano and garlic powder; heat to a simmer, whisking frequently. Reduce heat to low; cook 15 minutes or until vegetables are very soft, stirring occasionally. Whisk in cheese until melted.
Serve soup topped with green onions, chicken and bacon.
On those rare occasions you have leftover rotisserie chicken, this Beer-Cheese Soup with Rotisserie Chicken is the perfect way to use them! Find more great soup recipes or the perfect sandwich to have on the side on our Soup, Salad & Sandwiches recipe page.
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