Southwestern Cream of Chicken Soup
Nutritional Info
- Servings Per Recipe: 9
- Amount Per Serving
- Calories: 291.9
- Total Fat: 13.2 g
- Cholesterol: 62.2 mg
- Sodium: 246.3 mg
- Total Carbs: 19.7 g
- Dietary Fiber: 2.7 g
- Protein: 21.6 g
View full nutritional breakdown of Southwestern Cream of Chicken Soup calories by ingredient
Number of Servings: 9
Ingredients
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Butter, salted, 3 tbsp (remove)
Diced Red Pepper, 1 large
Diced Serrano Peppers, 2 pepper
Diced Poblano Pepper
Diced Onions, raw, 1 medium (2-1/2" dia)
Garlic, 2 tbls
Chili powder, 2 tsp
Cumin 1.5 tsp
Coriander 1 tsp
Flour, white, all-purpose, unenriched 5 Tbls divided
Milk, 1%, 3 cup
Light Beer, 8 fl oz
Pacific Natural Foods Organic Low Sodium Chicken Broth, 2 cup
Barley, pearled, raw, .5 cup
Cilantro, raw, 2 tbsp
Shredded Chicken Breast, no skin, 14 ounces
Fred Meyer Hot Pepper Cheese blend , 2 cup, shredded
1 Lime, sliced for garnish
Directions
Melt butter in large pot. Stir in all ingredients up to coriander. Sweat mixture until peppers begin to soften about 5 minutes.
Whisk in 3 tbls of flour to coat vegetables. whisk in liquid ingredients. Bring mixture to a simmer, stir in barley; cook about 45 minutes stirring frequently,
Combine cheese with 2 Tbls flour in a ziploc baggie, toss to coat. Add cheese a handful at a time, stirring to melt completely before adding more. DO NOT LET SOUP BOIL AFTER CHEESE IS ADDED! Add chicken and cilantro to heat, about 3-5 minutes .
Garnish with lime slices.
Number of Servings: 9
Recipe submitted by SparkPeople user SPOTLI.
Whisk in 3 tbls of flour to coat vegetables. whisk in liquid ingredients. Bring mixture to a simmer, stir in barley; cook about 45 minutes stirring frequently,
Combine cheese with 2 Tbls flour in a ziploc baggie, toss to coat. Add cheese a handful at a time, stirring to melt completely before adding more. DO NOT LET SOUP BOIL AFTER CHEESE IS ADDED! Add chicken and cilantro to heat, about 3-5 minutes .
Garnish with lime slices.
Number of Servings: 9
Recipe submitted by SparkPeople user SPOTLI.