Southwestern Cream of Chicken Soup

This past Sunday I tried a new soup recipe from the October 2010 issue of Cuisine at home. I love anything spicy with a southwestern influence and the pictures made this soup too good to pass up. Even just seeing poblano chile, red pepper, and pepper jack cheese in the recipe made it a must for me. And I have to say it was definitely worth the try and a recipe I will be sure to visit again once the cold weather kicks in for the winter. I picked up some freshly made corn tortillas and tortilla chips to pair along with this soup.

If you are worried this recipe may be too spicy for you, don’t worry. This was not as spicy as I had hoped it would be, but the flavor is tangy and the consistency is thick and creamy. Heat is not a problem for those that want to try this soup.


3 tbsp unsalted butter

1 red bell pepper, seeded and diced

1 poblano chile, seeded and diced

1/2 cup diced onion

1 tbsp minced garlic

1 tsp hot chili powder

1 tsp ground cumin

1/2 tsp ground coriander

6 tbsp all-purpose flour, divided

3 cups whole milk

1 cup beer (Corona)

1 cup low-sodium chicken broth

1/2 cup dry converted white rice

3 cups shredded pepper Jack cheese

2 cups shredded cooked chicken

2 tbsp chopped fresh cilantro

lime slices

corn tortillas or tortilla chips

Get all of your ingredients out and available. Take a large pot and melt the butter. Add in your bell pepper, poblano chile, onion, garlic, chili powder, cumin, and coriander. I chopped up everything and combined it with the spices in a bowl. This way the mixture was easy to add to the pot when the butter melted completely. Stir then sweat the mixture until the peppers begin to soften, about 5 minutes.

Whisk in 3 tablespoons of flour, one at a time, to coat the vegetables. Cook for 2 minutes. Whisk in the milk, beer, and broth until smooth. I recommend trying 2 tablespoons of flour first because my soup came out too thick. I had to add in more chicken broth to loosen up the broth.

Bring broth to a simmer. Stir in the rice and keep on a simmer for about 15 minutes, until the rice is tender.

Add cheese and remaining flour to a plastic bag and shake to coat cheese. Add the cheese to the soup one handful at a time. Stir until melted before adding the next handful. Add in the chicken and cilantro and heat for 3 to 5 minutes.

Once your soup is all done, squeeze in a little bit of lime and eat with your tortilla chips! This soup turned out so well. I still look forward to eating up the leftovers every night! When serving up the soup from your refrigerator, I found it best to add a little more chicken broth to the cold soup before heating it in the microwave. Stir it up and enjoy!

Oh and make sure you keep your shredded chicken in a safe spot until you add it to the broth. My shredded chicken caught the eye of a thief in my house!


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