Southwestern Cream of Chicken Soup

I admit it. I'm a soup girl. There is something so satisfying and convienient about a bowl of homemade soup. A small part of me is very sad every May when soups take the back shelf in lieu of salads and grilled fish. But for now. It's February, so Soup's On!

Another great soup coming from my kitchen. I'm continually suprised by many of the soups I make. I track down the recipes and choose them because I like the ingredients and I think they will add up to something great. In this soup I don't know what ingrediant takes it over the edge, but let me tell you, it's delicious.

Southwestern Cream of Chicken Soup (adapted from fortheloveofcooking.net)

1 tbsp oilve oil
1 tbsp butter
1 red pepper, seeded and diced
1 jalepeno pepper, seeded and diced very fine
1/2 cup onion, diced
3 cloves garlic, minced
1 tsp chili powder
1 tsp cumin powder
1 tsp corriander powder
1/2 tsp salt and pepper
6 tbsp flour, divided
3 cups milk
4 cups chicken stock
1/2 cup dry rice
1 cup Montary Jack cheese, shredded
2 cups roasted chicken, shredded or diced
4 tbsp fresh cilantro, chopped
3 tbsp of sriracha hot sauce (adjust depending on the heat you want)

1. Melt butter and olive oil in a large pot. Add in the bell pepper, jalepeno, onion, chili powder, cumin, corriander, salt and pepper. Sweat for 5 min.

2. Add in garlic, cook 1 min.

3. Whisk in 3 tbsp flour and cook 3 min.

4. Add in broth and milk, whisk until smooth.

5. Add rice, simmer while covered for 20 min.

6. Toss shredded cheese in the remaining 3 tbsp of flour. Add the cheese a bit at a time to the soup while whisking.

7. Add in chicken, sriracha and cilantro. Cook 3 min. Check your salt and pepper and the spiciness of the soup. Adjust if nessasary.