Southwestern Cream of Chicken Soup
Servings 6
Equipment
- Large Dutch oven
Ingredients
- 1 tbsp of olive oil
- 1 tbsp of butter
- 1 red bell pepper seeded and diced
- 1 poblano pepper seeded and diced
- 1½ cups of 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 whole milk
- 2 cups of chicken broth
- ½ cup dry converted white rice
- 2 cups of jack cheese shredded
- 2 cups of roasted chicken chopped
- 2 tbsp of fresh cilantro chopped
Instructions
- Melt the butter and olive oil in a large 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 it simmer (DO NOT LET IT BOIL) for 25 minutes, or until the rice is tender. Side Note: If you don't plan to eat the entire batch of soup, cook the rice separately and add it to the bowls before eating it.
- 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 it 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.
- Stir in chicken and cilantro and cook for 3-5 minutes. Taste the soup and re-season if needed.
- Serve immediately. Enjoy.