Chicken Cilantro Bisque
Original recipe calls for celery, but I do not add it. If desired, chop and then blend 3/8 pound celery with the cilantro.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 7
quick
soup
main dish
chicken
american
contains white meat
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
- 1 1/2 teaspoons ground cumin
- 1/2 teaspoon black pepper
- 3/4 cup flour
- 1 1/2 teaspoons garlic minced
- 1 pound chicken breasts cooked
- 1 1/2 tablespoons chicken bouillon
- 6 1/2 cups water
- 8 sprigs cilantro just the leaves
- 1/4 pound onion chopped
- 18 ounces evaporated milk
- Carbohydrate 26.2799983134935 g
- Cholesterol 37.3372857142857 mg
- Fat 1.54019004006494 g
- Fiber 2.89451646261422 g
- Protein 18.4265404407143 g
- Saturated Fat 0.36530167397013 g
- Serving Size 1 1 Serving (398g)
- Sodium 71.0174587454545 mg
- Sugar 23.3854818508793 g
- Trans Fat 0.347186068361039 g
- Calories 193 calories
Cut chicken into small cubes and cook until almost done. In a separate pan, combine water and paste and bring to a boil. In another pan, combine chopped onion and cilantro and blend, 1/3 cup broth for each cup of vegetables. Mix flour with the broth and addrest of broth and pureed vegetables. Add all other ingredients except the evaporated milk and boil. Reduce temperature and add milk. Heat through, but do not boil.
