Southwestern Chicken Rice Soup with Cilantro and Cream

Gringo Chicken-Rice Soup Recipe

Description:

Dive into a bowl of warmth and comfort with this Gringo Chicken-Rice Soup, a delightful dish that brings together vibrant Southwestern flavors in a hearty and savory manner. With its rich blend of onions, cilantro, cumin, and oregano, this soup showcases tender chicken that simmers to perfection, almost shredding into the broth on its own. A touch of half-and-half adds a creamy finish, making this soup indulgent without being overly heavy. While it does take a bit of time to prepare, the result is a truly satisfying meal that is well worth the effort.

Ingredients:

• 3 boneless skinless chicken breasts
• 2 carrots, peeled and chopped
• 1 1/2 cups cilantro leaves and stems
• 1/2 onion, quartered
• 3 garlic cloves, halved
• 1 russet potato, peeled and cut into chunks
• 3 tablespoons olive oil
• 3/4 cup flour
• 2 cups cooked rice
• 1 1/2 teaspoons cumin
• 1 teaspoon dried oregano
• 1 cup half-and-half
• Salt to taste
• Black pepper to taste
• 1 cup fresh cilantro, minced
• 1 or 2 green onions, sliced

Instructions:

1. Prepare the Broth:

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   • In a large pot, combine the chicken breasts, chopped carrots, 1 1/2 cups of cilantro leaves and stems, the quartered onion half, halved garlic cloves, and potato chunks.
   • Pour in 6 cups of water and bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low and let it simmer for about 1 hour. If time allows, you can simmer it longer to develop a richer flavor.
   • After simmering, carefully drain the broth into a large bowl, reserving the liquid. Discard the cooked vegetables, keeping only the chicken. Allow the chicken to cool slightly, then cube it into bite-sized pieces.

2. Prepare the Soup Base:

   • In a large saucepan, heat about 2 cups of the reserved broth until it is nearly boiling.
   • Meanwhile, in a separate large saucepan, heat the olive oil over medium heat. Add the onions and garlic, and sauté until they become soft and translucent.
   • Stir in the flour to create a paste. Continue to cook, stirring frequently, until the mixture is lightly golden.

3. Thicken the Broth:

   • Gradually whisk in the hot reserved broth into the flour mixture. Continue whisking briskly to ensure that the flour is fully dissolved and the broth starts to thicken.
   • Once the mixture is smooth, add the remaining reserved stock. Stir in the cumin and oregano, whisking continuously until the broth is slightly thickened.

4. Combine Ingredients:

   • Stir in the cooked rice and cubed chicken. Allow the soup to simmer for about 40 minutes, stirring occasionally. The chicken will begin to shred and integrate into the soup, creating a hearty texture.

5. Finish the Soup:

   • Season the soup with salt and black pepper to taste. Stir in the half-and-half and heat the soup until it is warmed through, but do not bring it to a boil.
   • Just before serving, stir in 1 cup of freshly minced cilantro and 1 or 2 sliced green onions. The fresh cilantro adds a burst of flavor and freshness.

6. Serve and Store:

   • The soup will thicken up as it sits. If desired, thin it with additional water or broth to reach your preferred consistency.
   • Serve the soup hot, garnished with extra cilantro and green onions if desired.

Enjoy this flavorful and comforting soup as a perfect meal for any day of the week. It’s a great way to bring a bit of Southwestern flair to your dinner table! 🌿🍲