Southwestern Cream of Chicken Soup

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READY IN: 1hr
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
  • 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.
  • Bring mixture to a simmer. Stir in rice; simmer until tender, about 15 minutes.
  • 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.
  • Add chicken and cilantro to heat, 3-5 minutes.
  • Garnish each serving of soup with lime slices and tortilla or pita chips.
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