Thursday, April 11, 2013

Chicken and Chile White Creamy Soup

When it comes to classic combinations, chicken and rice has to be at the top of the list.  I think these two things have been together since the beginning of time; two delicious foods that compliment each other wonderfully.  When I think of comfort food, this classic duo is one of the first things that pops in my head.
When I saw the recipe for this soup on Shugary Sweets and it had this classic duo I knew it had to be delish!  The soup is incredibly simple to assemble and takes very little effort.  The chicken is cooked until golden brown and perfectly tender then the spices, chicken broth and rice are added and simmered until the rice is thoroughly cooked and fluffy.  Once the rice is cooked, the cream and sour cream is added and the soup thickens instantly and becomes perfectly cream. 
The is list of ingredients is simple but packs a punch of flavor.  This soup is amazing.  It's filling, hearty, creamy and satisfying.  It was a hit at our house; I loved it but Spencer and Tucker were fans too.  Tucker even went back for seconds.  This soup is the ultimate comfort food, and we took it a step further and enjoyed it with some beer cheese bread.     

Chicken and Chile White Creamy Soup

2 Tbsp olive oil
1 lb boneless, skinless chicken breast, cubed
1 (4oz) can chopped green chiles
32 Oz (4 cups) chicken broth
3/4 Cup uncooked Jasmine rice
2 Tsp cumin
1 Tsp Kosher salt
1/2 Tsp freshly ground black pepper
3/4 Tsp garlic powder
1 Cup heavy cream
4 oz (1/2 cup) sour cream


Pour olive oil in a large stock pot and place over medium heat.  Add the chicken and cook until brown, about 10 minutes.  Once the chicken is completely cooked, reduce heat to low, and add the chiles, chicken broth, rice, cumin, salt, pepper and garlic powder and stir to combine.  Cover the pot and allow to cook for about 1 hour, until rice is thoroughly cooked, stirring occasionally.

Once the rice is cooked through, add the heavy cream and sour cream and stir to combine.  Cover again and allow to cook an additional 15-20 minutes.  Taste and adjust seasonings, if necassary.  Serve immediately.

*If soup is too thick add additional chicken stock until desired consistency is achieved

Recipe source: barely adapted from Shugary Sweets

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