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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
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A hearty soup that is perfect for lunch or dinner. I often make this soup for supper, accompanied by a salad and crusty bread. It's also a good recipe to use up extra chicken and the cilantro I always have left over from other recipes. Ingredients:
6 ounces boneless skinless chicken breast halves, cut into medium chunks |
2 1/2 cups chicken broth |
1/2 cup chopped cilantro leaf |
1/2 cup sliced green onion |
1/4 cup sliced celery |
1 large garlic clove, minced |
1/2 teaspoon ground cumin |
1/3 cup all-purpose flour |
12 ounces undiluted evaporated milk |
fresh ground black pepper, to taste |
Directions:
1. In large saucepan, combine chicken, broth, cilantro, green onions, celery, garlic and cumin. Bring to a boil. Reduce heat to low; cover and simmer for 15-20 minutes, or until chicken is tender.
2. Pour mixture into a blender and add flour. Cover and blend, starting at low speed, until smooth.
3. Pour mixture back into the saucepan. Cook over medium heat, stirring constantly, until mixture comes to a boil and thickens. Remove from heat. Gradually stir in evaporated milk. Reheat just to serving temperature. DO NOT BOIL. Season with pepper to taste. Garnish as desired.
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