Southwestern Cream Of Chicken Soup

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 8
• 3 tablespoons unsalted butter
• 1 red bell pepper, seeded and diced
• 1 poblano chile, seeded and diced
• 1/2 cup diced onion
• 1 tablespoon minced garlic
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 6 tablespoons all-purpose flour, divided
• 3 cups whole milk
• 1 cup beer (such as corona)
• 1 cup low-sodium chicken broth
• 1/2 cup dry converted rice
• 3 cups shredded pepper jack cheese
• 2 cups shredded cooked chicken
• 2 tablespoons chopped fresh cilantro
• 8 sprigs cilantro, as garnish (optional)
• lime slice (optional)
• tortilla chips (optional) or seasoned pita chips (optional)

Recipe

• 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.