Coarsley chop broccoli stems and place in dutch oven over medium heat with approx ? cup of water. Steam for 5 minutes. Add remainder of broccoli crowns - coarsley chopped. Steam, stirring often, for an additional 5 minutes. Remove to a bowl.

Add oil to dutch oven and heat. Cut chicken into small bite sized pieces and add to pan. Saute until fully cooked. Remove from pan (can add to bowl of broccoli).

Add ? cup butter to pan and melt. Add chopped onion and minced garlic to butter. Saute for 5-10 minutes until translucent and tender. Add cumin and cayenne. Add remaining ? cup butter and stir until melted.

Wisk in flour and continue to cook for 2-3 minutes allowing to brown slightly.

Wisk in broth slowly, stirring constantly to prevent lumps. Add in water. Add broccoli and chicken to broth. Bring to a simmer then turn heat to low. Cook for 25-30 minutes until thickened, stirring occasionally. Season with salt and pepper.

Add milk. Slowly stir in cheese approx 1 cup at a time until fully melted and smooth.

Serve with bread or biscuits.

To freeze: Prior to adding milk and cheese, remove desired portion and freeze. Add milk and cheese to remaining soup (ie if freeze half, only add ? cup milk and 2 cups cheese to remaining). Reheat frozen soup then add milk and cheese as directed.