Southwestern Cream of Chicken Soup

This is another recipe from Cuisine at Home–I love that magazine! This easy Southwestern cream of chicken soup recipe called my name when I saw it. I used the last of my leftover slow-roasted chicken with cilantro-lime butter, which was excellent in this soup. The key to a good cream soup is never to allow it to boil, or the milk can curdle, and the cheese will separate. If you simmer this soup, it will turn out amazing. This tasty Southwestern cream of chicken soup was a big hit with my family and paired well with a Mexican wedge salad.

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
• 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

How to Make Southwestern Cream of Chicken Soup:

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.

Southwestern Cream of Chicken Soup

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Prep Time: 15 minutes minutes

Cook Time: 45 minutes minutes

Total Time: 1 hour hour

Course: Soup

Cuisine: Mexican

Servings: 6

Author: Pam - For the Love of Cooking

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.

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