This hearty soup is filling, spicy, so warm, and perfect for cold weather.
- 6 slices bacon
- 2 tsp minced garlic
- 2 large shallots, diced
- 3 chicken breasts, cubed
- 2 Tbsp adobo sauce
- 2 chipotle peppers in adobo sauce, minced
- 1 bell pepper, diced
- 3 stalks celery, diced
- 6 cups chicken broth*
- 1 cup uncooked wild rice mix, rinsed
- 2 tsp salt
- 2 cups milk
- 1/4 cup flour
- thinly sliced green onions
- grated cheddar cheese
- sour cream
- Cut the bacon into small slices, and cook in a large stew pot until crispy. Keeping the bacon grease in the pot, remove the bacon and set aside.
- Over medium heat, add the garlic and shallots to the bacon grease and cook for about 4 minutes. Push the shallots and garlic to the side of the pot, and add the cubed chicken and adobo sauce. Cook until the chicken is starting to brown.
- Add the minced chipotle peppers, bell pepper, and celery. Cook for until the vegetables are beginning to soften, about 5 minutes. If needed, add olive oil.
- Add the chicken broth and rice, and bring the mixture to a boil, stirring frequently. Turn the heat down and let the soup simmer for 35 minutes, stirring occasionally (to prevent the rice from sticking to the bottom).
- In a separate bowl, whisk the flour into the milk until completely incorporated. Add this mixture to the soup, and let it simmer another 10 minutes, or until thickened. Season with pepper.
- Serve topped with the bacon, sour cream, cheddar cheese, and green onions.
I choose to use Pacific Foods Organic Low-Sodium Chicken Broth!