Chicken Cilantro Bisque

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.

• Ready In: 50 mins
• Serves: 4

Ingredients

• 6  ounces boneless skinless chicken breast halves, cut into medium chunks
• 2 1⁄2 cups chicken broth
• 1⁄2 cup  chopped cilantro leaf
• 1⁄2 cup  sliced green onion
• 1⁄4 cup  sliced celery
• 1  large garlic clove, minced
• 1⁄2 teaspoon ground cumin
• 1⁄3 cup all-purpose flour
• 12  ounces  undiluted evaporated milk
•  fresh ground black pepper, to taste

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.