Southwestern Cream of Chicken Soup
Ingredients
- 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
- 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
Instructions
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.
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.