I just made the best soup - Southwestern Cream of Chicken Soup!
Yes we have already eaten- I feel like an old lady eating at 5 o'clock but once you smell this you wont want to wait till dinner time to eat it either.
I have been on a soup kick lately and have been trying several different recipes.
This one I am keeping forever and will definitely make again. I found it on the blog "For the Love of Cooking" and she got it from the magazine Cuisine at Home. She made a few changes from the original recipe and I had to add my own twist and changed two things from her version.
Are you familiar with this blog? I have made one other recipe from her site but everything she talks about looks really good!
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.
Yes we have already eaten- I feel like an old lady eating at 5 o'clock but once you smell this you wont want to wait till dinner time to eat it either.
I have been on a soup kick lately and have been trying several different recipes.
This one I am keeping forever and will definitely make again. I found it on the blog "For the Love of Cooking" and she got it from the magazine Cuisine at Home. She made a few changes from the original recipe and I had to add my own twist and changed two things from her version.
Are you familiar with this blog? I have made one other recipe from her site but everything she talks about looks really good!
Southwestern Cream of Chicken Soup:
Adapted recipe and photos by For the Love of Cooking.net
Original recipe by Cuisine at Home ~ October 2010
Adapted recipe and photos by For the Love of Cooking.net
Original recipe by Cuisine at Home ~ October 2010
- 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
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. Enjoy.
My modifications: I added a can of Rotel tomatoes and I boiled chicken in the chicken broth and used that instead of rotisserie chicken.
My modifications: I added a can of Rotel tomatoes and I boiled chicken in the chicken broth and used that instead of rotisserie chicken.
