White Queso Chicken and Rice Soup
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 6
- salt and pepper
- 2 garlic cloves minced
- 1 tablespoon butter
- 1 tablespoon chili powder
- 1 lb chicken breasts cut into bite-sized pieces
- 1 green bell pepper seeded then chopped
- 1 shallot or 1/2 small onion chopped
- 6 cups (48oz) chicken broth
- 2 cups milk divided (i used 2%)
- 10 oz can rotel
- 3/4 cup long grain white rice
- 1/4 cup gluten-free or all-purpose flour (see notes for br
- 8 oz shredded white cheddar cheese
- crushed tortilla chips for topping
- Carbohydrate 9.49526745325836 g
- Cholesterol 53.4670403021802 mg
- Fat 9.13685595221404 g
- Fiber 0.692500402288927 g
- Protein 16.8495075410428 g
- Saturated Fat 3.27871432467487 g
- Serving Size 1 1 Serving (165g)
- Sodium 81.1373538612219 mg
- Sugar 8.80276705096943 g
- Trans Fat 0.785409074344148 g
- Calories 191 calories
Melt butter in a large soup pot over medium-high heat. Add chicken, bell pepper, and shallots, season with salt and pepper, and then saute until vegetables are tender, 5 minutes. Add garlic then saute for 1 more minute. Add chicken broth, 1-3/4 cups milk, Rotel and chili powder to the pot then turn heat up to high and bring to a simmer. Add rice then turn heat down to medium-low, place a lid on top, and then cook until rice is al dente, stirring occasionally. Stir remaining 1/4 cup milk into flour in a small dish then drizzle into the soup and simmer uncovered for 5 minutes. Remove pot from heat then slowly sprinkle in cheese while continuously stirring to make sure it melts evenly. Let soup sit and thicken for 10 minutes before serving with crushed tortilla chips.
