Southwestern Cream of Chicken Soup
This is another recipe from Cuisine at Home – I love that magazine! This recipe just called my name when I saw it. I love Southwestern flavors and creamy soup so this one was perfect for me. I used the last of my leftover chicken from my Slow Roasted Chicken with Cilantro-Lime Butter, which was excellent in this soup. I adapted the recipe a bit so it wouldn’t be so high in fat by using less butter, more stock instead of beer, and less cheese. It was still rich and so delicious – my husband and I loved it. The key to a good cream soup is to never let it boil or the milk will curdle and the cheese will separate. If you simmer this soup slowly, it will turn out amazing.
Southwestern Cream of Chicken Soup:
- 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 milk
- 2 cups of chicken broth
- 1/2 cup dry converted white rice
- 2 cups of jack cheese, shredded
- 2 cups of roasted chicken, chopped
- 2 tbsp of fresh cilantro, chopped
How to Make Southwestern Cream of Chicken Soup
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 and cook for 2 minutes.
Add the broth and milk then whisk until smooth. Add the rice and let simmer (DO NOT LET IT BOIL) for 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. Side Note: 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. Serve immediately. Enjoy.
Adapted recipe and photos by For the Love of Cooking.net
Original recipe by Cuisine at Home ~ October 2010
Click here for printable version of this recipe – For the Love of Cooking.net
Looks great! Makes me hungry just looking at it.
This is what we call YUMMY FOODS.. thanks a lot for sharing..
What a wonderful combination of ingredients for a great looking soup. I like the idea of lowering the fat content using low-fat milk. Something for the cooler weather coming on now.
curdled milk soup…we may have an unexpected hit on our hands! just kidding. ick. 🙂
This soup looks really good and creamy. I love creamy soup more than just a regular water based soup. Always good this time of year.
how much rice are you suppose to use in this recipe
nevermind i just found it 🙂 looks great
I absolutely LOVE your website & all your delicious recipes! Thank you SO much for sharing them! I have a quick question about this recipe, do you think I can freeze this and heat it up later? I am pregnant and due in 2 weeks so I started making frozen meals and I have a lot of Italian meals but I wanted to make some soups and this is one of my husband’s favorites. Let me know what you think OR any soup suggestions to make & freeze!
Thanks so much!
Thank you for your kind words… I am so glad you like my website & recipes.
I have never tried freezing this soup so I am not sure how it would turn out… I have a feeling it would be just fine. I often freeze my beef stew, chili, and pasta sauce but I have never tried freezing a creamy soup. Please let me know how it turns out!
Good luck with your new baby. Becoming a mother is the greatest thing I have ever done and it is such a wonderful journey. Good thoughts sent your way!