Alternative title for this post: Best Freaking Soup EVER.

Literally, I made this soup twice in three days… and it isn’t a small batch of soup!

Cautionary warning about this soup: You’ll probably end up eating more than you should, so don’t make any plans for after dinner on Spicy Chicken and Rice Chowder night. You will be incapacitated, with a huge Buddha belly, unable to dream of eating anything ever again. Except for more soup, because that’s what you REALLY want.

This soup was born of Derek’s request for a protein-rich, filling dinner, and my hankering for a rich vegetable soup. The rice ads a hefty amount of “filling” and the flavors make it damn near impossible to stop eating. You could add some carrots, and other miscellaneous vegetables, and make this into even more soup! If you aren’t keen on spice in your food, just omit the chipotle peppers and adobo sauce. You’ll be missing out, but I’m sure it will still be delicious!

With the arrival of winter yesterday (seriously: it snowed, and the low tomorrow is 15F. YIKES), hearty soups are high on my priority list. The list also includes chunky sweaters, hot tea, and lots of cuddling. Obviously.

Spicy Chicken and Rice Chowder

6 slices bacon
2 tsp minced garlic
2 large shallots, diced
3 chicken breasts, cubed
2 Tbsp adobo sauce
2 chipotle peppers in adobo sauce, minced
1 bell pepper, diced
3 stalks celery, diced
6 cups chicken broth
1 cup uncooked wild rice mix, rinsed
2 tsp salt
2 cups milk
1/4 cup flour
pepper

thinly sliced green onions
grated cheddar cheese
sour cream

Cut the bacon into small slices, and cook in a large stew pot until crispy. Keeping the bacon grease in the pot, remove the bacon and set aside.

Over medium heat, add the garlic and shallots to the bacon grease and cook for about 4 minutes. Push the shallots and garlic to the side of the pot, and add the cubed chicken and adobo sauce. Cook until the chicken is starting to brown.

Add the minced chipotle peppers, bell pepper, and celery. Cook for until the vegetables are beginning to soften, about 5 minutes. If needed, add olive oil.

Add the chicken broth and rice, and bring the mixture to a boil, stirring frequently. Turn the heat down and let the soup simmer for 35 minutes, stirring occasionally (to prevent the rice from sticking to the bottom).

In a separate bowl, whisk the flour into the milk until completely incorporated. Add this mixture to the soup, and let it simmer another 10 minutes, or until thickened. Season with pepper.

Serve topped with the bacon, sour cream, cheddar cheese, and green onions.

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