Total Time
50mins
Prep 25 mins
Cook 25 mins

A hearty soup that is perfect for lunch or dinner. I often make this soup for supper, accompanied by a salad and crusty bread. It's also a good recipe to use up extra chicken and the cilantro I always have left over from other recipes.

Ingredients Nutrition

Directions

  1. In large saucepan, combine chicken, broth, cilantro, green onions, celery, garlic and cumin. Bring to a boil. Reduce heat to low; cover and simmer for 15-20 minutes, or until chicken is tender.
  2. Pour mixture into a blender and add flour. Cover and blend, starting at low speed, until smooth.
  3. Pour mixture back into the saucepan. Cook over medium heat, stirring constantly, until mixture comes to a boil and thickens. Remove from heat. Gradually stir in evaporated milk. Reheat just to serving temperature. DO NOT BOIL. Season with pepper to taste. Garnish as desired.

Reviews

(1)
Most Helpful

I had leftover chicken and cilantro from the Mexican Style Lime & Cilantro Whole Chicken (Slow Cooker) Recipe #271347 , so I figured it would be perfect to make this soup! It was very good, the only thing is I thought it had a bit too much of a flour taste so I think next time I will cut back to 1/4 cup instead of a 1/3 I think it will still thicken up just fine. Otherwise it was good and smelled awesome while cooking! Thanks!!

my3girlz April 18, 2008

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a