Creamy Southwest Chicken Soup
(adapted from Cuisine at Home magazine, October 2010)
2 T butter
1 red bell pepper
1 poblano pepper
½ C diced onion
1 T minced garlic
1 t chili powder
1 t cumin
½ t ground coriander
6 T flour, divided
3 C whole milk (you need whole milk here because the fat content keeps the cheese from separating)
12 oz beer
1 C chicken stock
½ C dry rice
3 C shredded pepper Jack cheese
2 C shredded chicken
Garnishes: sour cream, cilantro, lime wedges, tortilla chips
Saute peppers, onions, garlic and spices in butter for about 5 minutes or until veggies are soft.
Whisk in half of the flour. Allow the veggies to continue to cook for about 2 minutes longer while stirring in all the flour well.
Slowly add the liquids to the pan. I suggest adding only 1 C at a time and scraping up the bottom of the pan, stirring and whisking well between each addition. At any rate, do not add it all at once – that’s how you get lumps!
Bring to a gentle simmer and add the rice. Allow to simmer for about 15 minutes. Don’t rush this step.
Mix the remaining flour with the shredded cheese – this handy trick keeps the cheese from separating in the hot liquid. Another trick – add the cheese in small handfuls and stir well between each addition. I added the cheese off the heat.
Add the chicken, heat through and serve.