SOUTHWESTERN CREAM OF CHICKEN SOUP RECIPE - (5/5)

Southwestern Cream of Chicken Soup Recipe - (5/5) image

Provided by á-2063

Number Of Ingredients 18

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1 tbsp of olive oil
1 tbsp of butter
1 red bell pepper, seeded and diced
1 poblano pepper, seeded and diced
1/2 cup of sweet yellow onion, diced
3 cloves of garlic, minced
1 tsp chili powder
1 tsp cumin
1 tsp coriander
Sea salt and freshly cracked pepper, to taste
6 tbsp flour (divided)
3 cups of low fat milk
2 cups of chicken broth ( or 1 cup chicken stock + 1 cup beer)
1/2 cup dry converted white rice
2-3 cups of jack cheese, shredded
2 cups of roasted chicken, chopped
2 tbsp of fresh cilantro, chopped
Lime slices

Steps:

Melt the butter and olive oil in a Dutch oven over medium heat. Add the bell pepper, poblano pepper, onion, chili powder, cumin, coriander, sea salt, and freshly cracked pepper, to taste. Sweat the mixture for 5-6 minutes or until the veggies begin to soften. Add the minced garlic, and stir constantly for 1 minute. Whisk in 3 tablespoons of flour to coat vegetables and cook for 2 minutes. Add the broth and milk (and beer) then whisk until smooth. To prevent lumps, make sure to whisk the milk into the vegetables and flour in a slow, steady stream. Add the rice and let simmer (DO NOT LET IT BOIL) for 15-25 minutes, or until the rice is tender. Combine the cheese with the remaining 3 tablespoons of flour in a zip lock bag; toss to coat. Coating the cheese with flour before adding to the soup helps prevent the cheese from separating in the soup. Add the cheese to the soup a handful at a time, stirring to melt completely before adding the next handful. Add chicken and cilantro to heat, 3-5 minutes. Taste the soup and re-season if needed. Garnish each serving of soup with lime slices. Serve immediately