Nothing beats chicken soup on a cool day and cool days in Texas are really appreciated. This soup started by sweating some diced red bell pepper, diced poblano chile pepper, onion, garlic, hot chili powder, ground cumin, and ground coriander until the peppers began to soften.
Some flour was whisked in and cooked for another couple of minutes. Three cups of whole milk, 1 cup of beer, and 1 cup of chicken broth were added and brought to a simmer. Some rice went in and was allowed to simmer for 15 minutes.
Meanwhile, 2 cups of shredded Pepper Jack cheese was tossed with 3 tablespoons of flour. After 15 minutes with the rice simmering in the soup, small handfuls of the flour-coated cheese were added and stirred until melted before adding more until all of the cheese was added. Then 2 cups of shredded, cooked chicken along with some chopped fresh cilantro were stirred in and allowed to warm for a couple of minutes.
The soup was ladled out and garnished with some fresh lime.
We both loved the texture, flavor and slight heat of the soup! This would absolutely work with leftover turkey which we are looking forward to trying after Thanksgiving.
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