This soup is absolutely DELISH! Anthony is AMAZING and figured out the increments for all of the ingredients by pure experimentation! He got the basic recipe from the Cannon Center. The Cannon Center calls it Pablano Soup, and even though we figured out there aren't actually any pablanos in it, we're keeping the name. Tastes like a southwestern soup. Yummy!
- 2-3 large carrots
- 1/3 to 1/2 of a medium onion
- 1/2 of a red bell pepper
- 6 tbsp butter/margarine
- 1 medium chicken breast
- 3 boullion cubes, or enough chicken base for 3 cups of water
- 2 tbsp of oil or butter (for sauteeing the the chicken)
- 5 tbsp of flour
- 1 1/2 tbsp chili powder
- 1/2 tbsp paprika
- 3/4 tbsp cumin (or taco seasoning)
- 1/2 tsp salt
- 1/2 tsp pepper
- 4 cups of water
- 1 small can of diced green chilies
- 1/2 can of corn
- 1/2 can of black beans
- 4 oz Monterey Jack cheese
Add 3 tbsp of flour. Stir in flour until thick, then add all the seasonings and chicken base. Stir together, then add 3 cups of water and let simmer on lower heat, stirring occasionally.
In a separate skillet, sautee diced chicken breast in 2 tbsp of oil or butter. When chicken is done, add 2 tbsp of flour. Stir until thick, then add one cup of water. Stir up and add to vegetables. Melt in cheese and add all cans as measured.
Stir together, let simmer 5-10 minutes. Add seasonings for desired spice/taste. Serve and enjoy.