Everyone loved this soup. Loved, loved, loved. It was thick, warm and creamy. 95 degrees, humid and in the sun and I would still enjoy this soup. I can't wait to make it again!
Southwestern Cream of Chicken Soup
Adapted from For the Love of Cooking
1 tbsp. butter
1 red pepper, diced
1 poblano pepper, diced
1/2 cup onion, diced
1 tbsp. garlic
1 tsp. chili powder
1 tsp. cumin
1 tsp. coriander
Salt and pepper to taste
6 tbsp. flour, divided (I used gluten free)
2 cups milk, 1%
2 cups chicken broth
1/2 cup white rice, dry
Colby jack cheese, shredded (4 oz)
1 1/2 cups chicken, cooked and shredded (6 oz)
Fresh cilantro (optional)
Melt butter over medium heat. Add peppers, onion and spices. Sweat the mixture for 5 - 6 minutes or until the veggies begin to soften. Add the minced garlic and cook for another minute.
Whisk in 3 tbsp. of flour and cook for 2 minutes. Add the chicken broth and milk, then whisk until smooth. Add the rice and let simmer but do NOT BOIL for about 25 - 30 minutes, stirring occasionally until rice is tender. Keep a watch that it doesn't boil.
Combine the cheese with the remaining 3 tbsp. 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 and heat for another 3 - 5 minutes. Taste the soup and re-season if neeed.
Total calories = 1841 calories
7 cups = 263 per cup
1 1/2 cups Southwestern Cream of Chicken Soup = 396 calorie dinner
One Year Ago...
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Calories calculated from calorieking.com. Some numbers are approximate and rounded.