Creamy Southwestern Chicken Soup

Well this is different -- I'm going to post a recipe! After leftovers for lunch today (and they were EXCELLENT leftovers), I decided that this needs to be shared!

THUS:

Creamy Southwestern Chicken Soup 

(from the Lion House "Soups and Stews" cookbook)

Makes 6 servings (my husband and I ate it last night for dinner and today for lunch . . . it lasted two meals for us.)

2 tablespoons butter

2 tablespoons flour

2 cups heavy cream

3 cups milk

2 teaspoons taco seasonings

2 teaspoons paprika

1 chicken bouillon cube

 2 chicken breasts, cooked and diced 

(I just cooked it in a little oil in a frying pan.)

1 (4 oz.) can diced green chiles

1/2 cup cooked rice 

(I used Minute rice = 1/2 cup rice + 1/2 cup water +3 minutes in the microwave!)

1 can corn

1 can black beans 

(remember to rinse so you don't get gross black bean slime all over your soup -- I rinsed the corn and the beans together.)

Step 1: melt the butter in a pan until foamy, then add the flour and let cook for minute.

Step 2: add cream and milk as well as taco seasoning, bouillion cube, and paprika. Stir and let it thicken.

Step 3: add chicken, chiles, rice, corn, and beans. Warm through.

Step 4: eat your delicious soup! I like to eat it with tortillas -- or tortilla chips. Mmm.

This soup is easy -- it didn't take long to make, probably 15-20 minutes or so (which was ideal since we were making it on Fast Sunday). Besides the chiles and cream, I usually have all the other ingredients on hand. Also, I have made this before without the chiles, and it was still spectacular. 

One more note -- this soup gets really thick. If you have leftovers, I would highly recommend re-heating the soup in a pan on the stove since the next day it will look like a solid brick of beans and corn. Wow, I just made leftovers sound delicious . . . but I promise, they're still good! 

And this is how Colten said I should show my recipe: