Wednesday, November 17, 2010
Southwestern Cream of Chicken Soup
Yummy! This is a creamy and spicy chicken soup that is served with tortilla chips. I found this recipe in a Cuisine at Home magazine and will definitely make it again. It took about an hour from start to finish but that includes cooking and shredding the chicken. This soup is a great comfort food for a cold Fall night!
3 Tbsp butter
1 red bell pepper, seeded and diced
1 pablano chile, seeded and diced
1/2 cup diced onion
1 Tbsp minced garlic
1 tsp hot chili powder
1 tsp ground cumin
1/2 tsp ground coriander
6 Tbsp flour
3 cups whole milk
1 cup beer
1 cup chicken broth
1/2 cup dry white rice
3 cups shredded pepper jack cheese
2 cups shredded cooked chicken (I boiled 2 chicken breasts for about 15 minutes, then shredded.)
2 Tbsp chopped fresh cilantro
Melt butter in a large pot. Stir in pepper, poblano, onion, garlic, chili powder, cumin, and coriander. Sweat mixture until peppers begin to soften, about 5 minutes.
Whisk in 3 Tablespoons flour to coat vegetables; cook 2 minutes. Whisk in milk, beer and broth until smooth. Bring mixture to a simmer. Stir in rice; simmer until tender, about 15 minutes.
Combine cheese with remaining 3 Tablespoons of flour in a resealable bag; toss to coat. Add cheese to soup a handful at a time, stirring to melt completely before adding the next handful.
Add chicken and cilantro to heat, 3-5 minutes.
Serve with tortilla chips if desired. Enjoy!