southwestern chicken chowder.

the food styling in this picture is terrible. that's what happens when you have 5 minutes to snap a photo before you need to leave for the airport, and you know the rest of the soup will definitely be gone by the time you get back.

over the summer, i went to a friend's birthday dinner at the california pizza kitchen restaurant. i was so hungry that i ordered a bowl of soup to tide me over until my pizza was ready. they came out at the same time. but after one bite of the soup, i was not even mad. 

since the weather started turning cold, i started craving this chowder. so i tried to recreate it. i looked up their description on the internet, and then i found a few recipes that were pretty similar. 

attempt 1 = rice. good rice, but rice nonetheless.

attempt 2 = soupy rice. seriously! but don't worry. this time, i fixed it. and it was fabulous.

so if it's getting cold wherever you are and you feel like a spicy+creamy something to warm you up - here you go.

just a disclaimer before i start: there are 2 reasons why i will never have my own cooking show. 1) i am terrible at writing recipes - i apologize. 2) i always cut and burn myself in the kitchen. i did both while making this soup. moving along...

this is what you'll need:

2 T canola oil

1 medium white onion, peeled and diced

4 cloves of garlic, minced

1 or 2 red bell peppers, seeded and thinly sliced

1 can (4oz) fire-roasted chilies

3 small jalapeno peppers, seeded and finely chopped

paprika

cumin

chili powder

freshly ground black pepper

1-2 boneless chicken breasts, thinly sliced

2 quarts (8 cups) chicken broth

2 cups corn [i used frozen corn and it tasted fine]

3/4 cup white basmati rice

1 cup heavy whipping cream

1/2 cup flour

1 lime

10 sprigs cilantro, finely chopped

salt

corn tortillas [optional, but awesome]

1. in a large pot, saute the white onion, garlic, and red pepper in the canola oil until vegetables begin to soften. add the chilies and jalapeno peppers. then add the spices: 1 t. paprika, 1 t. chili powder, 1/2 t. cumin, 1/2 t. ground black pepper. continue to cook until vegetables are heated through.

2. add chicken, turning the pieces until they are fully cooked. or cook chicken separately and add it to the sauteed vegetables.

3. pour in 1 quart (4 cups) of chicken broth and bring to a boil. stir in the corn and rice, reducing the heat to a simmer and let cook until rice is tender [30-45 minutes].

4. chances are, the rice drank up all your soup and there is hardly any broth left. so go ahead and add the other quart (4 cups) of chicken broth. then stir in the cream and flour to thicken it up. finally, add the cilantro and the juice of 1 lime.

5. then, add more spices. depending on how spicy you want it... i pretty much just added all the spices in a second time: 1 t. paprika, 1 t. chili powder, 1/2 t. cumin, 1/2 t. ground black pepper. then, add a teaspoon or two of salt, to taste.

6. if you feel like being really cool, slice a few corn tortillas into strips and fry them in a little pot of incredibly hot canola oil. these can go on top for a little crunch and a cute garnish. feel free to throw some extra sprigs of cilantro on top too.

enjoy.

feel free to ask questions and let me know if you try it!