SOUTHWESTERN CREAM OF CHICKEN SOUP

SOUTHWESTERN CREAM OF CHICKEN SOUP image

Yield 4

Number Of Ingredients 21

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3 Tbsp. unsalted butter
1 red bell pepper, seeded
and diced
1 poblano chile, seeded
and diced
llz cup diced onion
1 Tbsp. minced garlic
1 tsp. hot chili powder
1 tsp. ground cumin
1lz tsp. ground coriander
6 Tbsp. all-purpose flour,
divided
3 cups whole milk
1 cup beer (such as Corona)
1 cup low-sodium chicken
broth
1lz cup dry converted white rice
3 cups shredded pepper
Jack cheese
2 cups shredded cooked
ch icken

Steps:

Tbsp. chopped fresh cilantro Lime slices Melt butter in a large pot. Stir in bell pepper, poblano, onion, garlic, chili powder, cumin, and coriander. Sweat mixture until peppers begin to soften, about 5 minutes. Whisk in 3 Tbsp. 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 Tbsp. flour in a resealable plastic bug; 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. Garnish each serving of soup with lime slices. Per cup: 396 cal;229 total fat (129 sat); 88mg chol; 368m9 sodium; 239 carb;19 fiber; 259 protein To prevent lumps, whisk the milk into the vegetables and flour in a slow, steady stream. Coating the cheese with flour before adding to the soup helps prevent separating in the soup.