Creamy Carrot Soup
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Prep Time:
Cooking Time: Servings: 4 |
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 1 reviewCreamy Carrot Soup. A quick and delicious Mexican soup. Warm up some tortillas and enjoy this beautiful soup.
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Ingredients
| chicken breast | 1 | |
| carrot | 1 lb | peeled and sliced |
| onion | 1/2 | chopped |
| garlic clove | 2 | crushed |
| salt | 1/2 tsp | to taste |
| water | 6 cups | |
| chipotle chile (canned) | 1 | |
| evaporated milk | 2 1/2 cups | |
| black pepper | 1/4 tsp | to taste |
Directions
- In a stock pot combine the chicken, carrots, onion, garlic, salt, and water. Bring to a boil and lower to a simmer for 20 minutes.
- Remove the chicken and slice into pieces.
- In batches place the chicken slices, carrots, onion, garlic, chipotle and cooking liquid in a blender. Blend until it is creamy.
- In another stock pot pour in the evaporated milk and begin to warm over medium heat.
- Slowly add the creamy chicken mixture and stir.
- Bring to a simmer and cook for an additional 5 minutes.
- Add salt and black pepper to taste.
- Serve.
