Mexican Chicken Bisque

By á-47

Ingredients

• 1/2 cup chopped onion
• 2 garlic cloves, minced
• 1 Tbsp. olive oil
• 1 Tbsp. flour
• 1 cup water
• 1/2 cup heavy whipping cream
• 1 Tbsp. chili powder
• 2 tea. chicken bouillon granules
• 1/2 tea. ground cumin
• 1/2 tea. ground coriander
• 1/2 lb. cooked, shredded chicken
• 1/2 cup sour cream
• Fresh cilantro and cubed avocado, optional

Preparation

Step 1

In a large saucepan, saute onion and garlic in oil until tender. Stir in flour until tender. Stir in the water, cream, chili powder, bouillon, cumin and coriander; bring to a boil. Reduce heat; cover and simmer for 5 minutes.

Add shredded chicken to soup. Simmer 5 minutes longer. Gradually stir 1/2 cup hot soup into sour cream; return all to the pan, stirring constantly. Heat through (do not boil).

Garnish with cilantro and avocado if desired.