Chicken and Rice Queso Soup

Ingredients

• 1 tbsp butter
• 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
• ½ small yellow onion, chopped
• 2 cloves garlic, minced
• 6 cups (48oz) chicken broth
• 2 cups milk, divided
• 1 10oz can petite diced tomatoes
• 1 15oz can black beans, rinsed
• 1 4oz can mild diced green chiles
• 1 tbsp chili powder
• ¾ cup long grain brown rice (you can also substitute quinoa or white rice)
• ¼ cup flour (gluten free or unbleached all purpose flour)
• 8oz white cheddar cheese, shredded
• Crushed tortilla chips, for topping

Instructions

1. In a saucepan, place the butter, chicken, and onion Cook on medium heat, stirring occasionally until meat is no longer pink and onions are cooked tender. Add the garlic and cook an additional minute. Add the chicken broth, 1 ½ cups milk, tomatoes, black beans, green chiles, and chili powder. Bring the mixture to a simmer, stirring occasionally.
2. Once mixture has begun to simmer add the rice (or quinoa) and turn heat down to medium/low. Cook the rice or quinoa until done (approximately 20-25 minutes). Stir the mixture occasionally while cooking.
3. In a small bowl, mix together the remaining ½ cup of milk and flour. Pour the mixture into the soup and allow soup to thicken for approximately five minutes. Stir occasionally. Remove the soup from heat, stir in the cheese. Allow cheese to melt for approximately 10 minutes, stirring several times before serving.
4. Serve topped with crushed tortilla chips