Southwestern Cream Of Chicken Soup - cooking recipe

Ingredients

3 tablespoons unsalted butter
1 red bell pepper, seeded and diced
1 poblano chile, seeded and diced
1/2 cup diced onion
1 tablespoon minced garlic
1 teaspoon chili powder
1 teaspoon ground cumin
1/2 teaspoon ground coriander
6 tablespoons all-purpose flour, divided
3 cups whole milk
1 cup beer (such as Corona)
1 cup low-sodium chicken broth
1/2 cup dry converted white rice
3 cups shredded pepper jack cheese
2 cups shredded cooked chicken
2 tablespoons chopped fresh cilantro
8 sprigs cilantro, as garnish (optional)
lime slice (optional)
tortilla chips (optional) or seasoned pita chips (optional)

Preparation

Melt butter in a large pot. Stir in bell pepper, poblano, onion, garlic, chilli powder, cumin aand coiander. Sweat mixture until peppers begin to soften, about 5 minutes.
Whisk in 3 T flour to coat vegetables; cook 2 minutes.(Make sue all vegetables are copated because if not it will taste like flour!) Whisk in milk, beer, and broth until smooth.
Bring mixture to a simmer. Stir in rice; simmer until tender, about 15 minutes.
Combine cheese with remaining 3 T flour in a resealable plastic bag; toss to coat. Add cheese to soup a handful at a time, stirring to melt completely before adding the next handful.
Add chicken and cilantro to heat, 3-5 minutes.
Garnish each serving of soup with lime slices and tortilla or pita chips.