Southwestern Cream of Chicken Soup

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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

    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.