Tuesday, June 26, 2012

South of the Border Creamy Chicken Soup

I made this last week for the family and they loved it, so thought I would share. Let me know if you try it!

South of the Border Creamy Chicken Soup

Makes 8 servings

  • 1 large potato, peeled and cut into bite-sized pieces
  •  ½ cup carrots, peeled, cut into bite-sized pieces
  • 1 large chicken breast, boiled then shredded
  • 1 Tablespoon chopped garlic
  • 4 cups water
  • ½ Vidalia Sweet Onion, chopped
  • ½ can La Victoria Diced Roasted Green Chiles
  • ½ cup Half n Half - divided
  • 4Tablespoons unsalted butter – divided in half
  • 3 ½ cups milk – divided
  • 2 cups shredded Colby-Jack cheese - divided
  • 2 cups cooked rice
  • ½ cup all-purpose flour
  • Salt and pepper, to taste
  • 1 cup frozen corn
  • ½ cup Creamy Green Tomato Salsa (http://tastykitchen.com/recipes/appetizers-and-snacks/creamy-green-tomato-salsa/)


1.    Place chicken breast in saucepan with water and boil with potato, carrots and garlic until chicken is cooked through and potato and carrots are tender.
2.     Brown onion with 2 Tablespoons butter in Dutch Oven or large Stock Pot, remove from heat.
3.     Take broth from chicken breast and use to cook the rice. Save leftover broth to add to soup.
4.     Shred cooked chicken and add to pot with the cooked potato, carrots and garlic.
5.  In a separate sauce pan make a Medium White Sauce with the 2 Tablespoons of butter, by melting it and adding ½ cup flour. Stir to blend. Be sure to warm the 1 cup of milk and ¼ cup of Half n Half before stirring into butter-flour. Pour into pot and turn heat back on to medium.
6.     Add in 1-1/2 cups of shredded cheese and stir.
7.     Add in leftover chicken broth and the rest of the milk and Half n Half and stir until combined.
8.     Add in salt and pepper to taste as well as the Creamy Green Tomato Salsa.
9.     Add in frozen corn 5 minutes before serving so that the corn can defrost but not become mushy.

Serve with desired toppings, suggestions are: sour cream, shredded colby-jack cheese (this is where the extra 1/2 cup is used), crushed tortilla chips and/or extra Creamy Green Tomato Salsa, or sprinkle on more of the La Victoria Diced Green Chiles.

You can substitute another type of salsa. If you use a red salsa, your soup will turn a pink color and look different from mine pictured above. A different salsa will also change the 'heat' level of your soup. 

I used white rice because that's what my family likes, but brown rice could be used. 

You could also omit the potato and add in a can of rinsed black beans. 

If you don't want to take the time to make the Medium White Sauce, you can add a can of Campbell's Cream of Potato/Celery/Mushroom soup or whatever you have on hand in the pantry. If you would like to save further cooking time, you could microwave the chicken breast and use store bought chicken broth. 

If you do try it out, please also give it a rating over at Tasty Kitchen!

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