Southwest Style Cream of Chicken Soup

1. 1

   Rinse chicken, pull off and discard lumps of fat.

2. 2

   In a 6-8 quart pot, combine chicken, water and onions.

3. 3

   Bring to a boil over high heat; then reduce heat, cover and simmer until meat pulls easily from bones, about 1 hour.

4. 4

   Lift out chicken and let cool.

5. 5

   Shred meat and set aside; discard skin and bones.

6. 6

   Boil broth over high heat, uncovered, until reduced to 4 cups.

7. 7

   Pour broth through a wire strainer and set aside.

8. 8

   For that last part, don't do what I did and pour it through the wire strainer right down the drain because then you just went through all that for nothing.

9. 9

   Also, if your husband is holding the strainer, don't pour it over his hand because he'll get kind of upset -- did that one time too.

10. 10

    Anyway, return the onions left in the strainer to the pot, along with the tomatoes, dried red chiles and cumin; stir over medium heat until tomatoes mash easily (don't use your fingers, a big spoon works well -- learned the hard way), about 10 minutes.

11. 11

    Add broth, cream and chicken and bring up to a boil.

12. 12

    Season to taste with salt and pepper.

13. 13

    Ladle into bowls and top with cilantro.

* Per serving · 4 servings · Values may vary.

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