• Home
  • Menu
  • Calendar
  • Blog
  • Guide
Recipe-Finder.com

Southwestern Cream of Chicken Soup

  • 1minutes
  • 372calories

Add to MenuAdd to Calendar

Source: www.food.comReport recipe

Rate this recipe:

Ingredients Jump to Instructions ↓

  1. 3 tablespoons unsalted butter

  2. 1 red bell pepper , seeded and diced

  3. 1 poblano chile , seeded and diced

  4. 1/2 cup diced onion

  5. 1 tablespoon minced garlic

  6. 1 teaspoon chili powder

  7. 1 teaspoon ground cumin

  8. 1/2 teaspoon ground coriander

  9. 6 tablespoons all-purpose flour , divided

  10. 3 cups whole milk

  11. 1 cup beer (such as Corona)

  12. 1 cup low-sodium chicken broth

  13. 1/2 cup dry converted white rice

  14. 3 cups shredded pepper jack cheese

  15. 2 cups shredded cooked chicken

  16. 2 tablespoons chopped fresh cilantro

  17. 8 sprigs cilantro , as garnish lime slice tortilla chips or seasoned pita chips

Instructions Jump to Ingredients ↑

  1. Melt butter in a large pot. Stir in bell pepper, poblano, onion, garlic, chilli powder, cumin aand coiander. Sweat mixture until peppers begin to soften, about 5 minutes.

  2. Whisk in 3 T flour to coat vegetables; cook 2 minutes.(Make sue all vegetables are copated because if not it will taste like flour!) Whisk in milk, beer, and broth until smooth.

  3. Bring mixture to a simmer. Stir in rice; simmer until tender, about 15 minutes.

  4. Combine cheese with remaining 3 T flour in a resealable plastic bag; toss to coat. Add cheese to soup a handful at a time, stirring to melt completely before adding the next handful.

  5. Add chicken and cilantro to heat, 3-5 minutes.

  6. Garnish each serving of soup with lime slices and tortilla or pita chips. ?

Comments

Recipe Finder © Rogue Network Solutions.
882,796
Send feedback