Southwestern Cream of Chicken Soup

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“Nothing beats chicken soup, whenever! Few foods are easier to make, more impressive to serve, or comforting to eat than soup. Especially the thick, creamy kind. Falling into three catehories -- cream soups, pureed soups, and bisques or chowders -- with this recipe, you'll be well on your way to decadent dinners in a bowl. This Southwestern Cream of Chicken Soup is thickened with a roux before adding cheese for texture and flavor. When adding cheese, even a great meltting one like pepper Jack, separatng is possible -- so here's is how to avoid it: (1) Don't let soup boil the cheese will break up & curdle.. (2) Use an acid like wine or beer to help prevent curdling. (3) Be sure to use whole milk. Its high milk fat content means it's less likely to curdle.:) Try this spiced-up version with tortilla or pita chips for dipping. CuisineAtHome - Issue 83 - October, 2010.”

Ingredients Nutrition


  1. Melt butter in a large pot. Stir in bell pepper, poblano, onion, garlic, chilli powder, cumin aand coiander. Sweat mixture until peppers begin to soften, about 5 minutes.
  2. Whisk in 3 T flour to coat vegetables; cook 2 minutes.(Make sue all vegetables are copated because if not it will taste like flour!) Whisk in milk, beer, and broth until smooth.
  3. Bring mixture to a simmer. Stir in rice; simmer until tender, about 15 minutes.
  4. Combine cheese with remaining 3 T flour in a resealable plastic bag; toss to coat. Add cheese to soup a handful at a time, stirring to melt completely before adding the next handful.
  5. Add chicken and cilantro to heat, 3-5 minutes.
  6. Garnish each serving of soup with lime slices and tortilla or pita chips.

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