Southwestern Cream Of Chicken Soup

• 3 tablespoons unsalted butter
• 1 red bell pepper, seeded and diced
• 1 poblano chile, seeded and diced
• 1/2 cup diced onion
• 1 tablespoon minced garlic
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 6 tablespoons all-purpose flour, divided
• 3 cups whole milk
• 1 cup beer (such as Corona)
• 1 cup low-sodium chicken broth
• 1/2 cup dry converted white rice
• 3 cups shredded pepper jack cheese
• 2 cups shredded cooked chicken
• 2 tablespoons chopped fresh cilantro
• 8 sprigs cilantro, as garnish (optional)
• lime slice (optional)
• tortilla chips (optional) or seasoned pita chips (optional)

1. 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.
2. 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.
3. Bring mixture to a simmer. Stir in rice; simmer until tender, about 15 minutes.
4. 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.
5. Add chicken and cilantro to heat, 3-5 minutes.
6. Garnish each serving of soup with lime slices and tortilla or pita chips.

unsalted butter, red bell pepper, poblano chile, onion, garlic, chili powder, ground cumin, ground coriander, allpurpose flour, milk, beer, chicken broth, white rice, pepper, chicken, fresh cilantro, cilantro, lime slice, tortilla chips

Taken from www.food.com/recipe/southwestern-cream-of-chicken-soup-436547 (may not work)