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Cream of Spanish Chicken Soup

A soup you can turn to when you are bored with the others! This comforting soup has additional warming elements of smokey chilies and toasted cumin. This quick soup will have you all curled up in front of a fire (real or on TV) and warming your soul in no time!

DIFFICULTY

Easy

TIME

45 minutes

BUDGET

The Ingredients

Serves: 12

1 pound diced cooked chicken
1 quart Chicken Stock
1 ½ cups of Sour Cream
½ cup chopped fresh Cilantro
3 medium carrots, peeled and diced
2 small onions, diced
3 ribs of celery, diced
1 yellow bell pepper, diced
1 red bell pepper, diced
3 cloves garlic, minced
6 oz salted butter
1 cup all purpose flour
3 Tablespoons Chili powder
1 Tablespoon Smoked Paprika
1 Tablespoon Acme STK Blend seasoning

Tips

KEEP IN MIND

This recipe can be reduced by ½ if you are cooking for just a couple of people.
If you do not have previously cooked chicken, you can substitute left over turkey, or you can quickly saute up some chicken (white, dark or both!) Just season the raw meat in the pan with about ½ to ¾ of a teaspoon of STK Blend or Acme Superior Salt mix.
This soup reheats well, we prefer to reheat creamy things on the stove top to have more control with the heat therefore not making the cream separate and become oily.

The Method

Step 1

Gather your ingredients, and a heavy pot or saute pan suitable for the quantity of soup you are making.

Step 2

After you have prepared the vegetables as instructed in the ingredients list, and diced the chicken, place an empty pot over medium heat. Keep the prepped and mis en placed ingredients on the side, ready to go!

Step 3
Add the butter to the pan and melt it , then once melted add the carrots, onion, celery and peppers. Saute on medium heat until the vegetables are soft.-about 5 minutes.

Step 4
Once vegetables are soft, add the garlic into the pot and saute together for about 1 minute.

Step 5
Now it’s time for seasonings, add the chili powder, smoked paprika, STK Blend and saute together for another minute.

Step 6
Time for a roux! Add to the pot with the vegetables the flour, and stir with a wire whisk to make a paste (yep, roux!). Reduce the heat to low and toast the mixture together. This will take about 2 minutes.

Step 7
Turn the heat to medium-high and add the chicken stock in 2 stages, stirring constantly with the wire whisk. The first stage will result in a smooth, slightly thick paste, add the remaining stock and whisk to incorporate then cook for a minute or two more.

Step 8
Reduce the heat to low, and simmer for 5 minutes.

Step 9
Add the diced chicken and sour cream and stir well to incorporate.

Step 10
You can add more chicken stock if you want the soup to be thinner. Once at the right consistency, serve in bowls and garnish with fresh cilantro