Chicken Cilantro Bisque

I am going to try and cook a bit healthier the next few months.

Here is a Chicken Cilantro Bisque that turn out nicely. I just used canned chicken breast here ( in a lunch rush), but a nice poached breast in it would probably be wonderful.

Chicken Cilantro Bisque

3 each chicken bouillon cubes
2 1/2 cups water
5 ounces canned chicken — in water
1/2 cup fresh cilantro
1 clove garlic — chopped
1/2 each onion — chopped
2 each celery ribs — chopped
1/2 teaspoon cumin
1/3 cup all-purpose flour
12 ounces skim milk, evaporated
pepper — to taste

Bring the water, bouillion cubes, chicken, cilantro, garlic, onion and celery to a boil. Add cumin and simmer for about 15 minutes.

Transfer this mixture (cooled a bit) to a blender and add flour. Blend until smooth watching that the lid doesn’t pop off.

Pour back into the pot and bring to a boil until thick. Reduce heat and don’t boil again. Add the evaporated milk and pepper to taste.

Serve warm and if reheating don’t boil.

4 servings at 182 calories each


3 Comments (+add yours?)

  1. jancd
    Feb 26, 2008 @ 22:16:50

    Your readers need to pay real attention to that suggestion about letting the soup cool a while. I have a fresh week old three inch burn on my right arm right at the crook of my elbow to prove your point. The top of the blender blew off along with a portion of the hot broccoli soup I had poured into the blender–landing right on my arm.

    By the way, I’m trying this recipe and following your directions!!


  2. Sue
    Feb 27, 2008 @ 11:48:38

    I know jancd. That happened to me several years back too. Not a burn per say, but the lid flying off partially and making a mess.


  3. Flanboyant Eats
    Mar 11, 2008 @ 22:28:52

    I love the idea of this soup! Thanks for sharing!

    And oh I miss Va!!


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