So originally I had thought I would serve the leftover chili in the bread bowls, but I decided during the day (it was cold and I was feeling under the weather) that I would make a chicken soup for the bread bowls. I had thought that a broth type of soup would be best, but my Husband asked for it to be creamy and more of a thick soup. So being the obliging wife (lol) that I am; I complied. I am really glad I did as well, the soup was absolutely first-class and really it was a grand idea for the Bread Bowl. The bread soaked up the bit of broth and made the bowl such a delectable and integral part of the meal! I seriously made this with what was on hand and can’t tell you what a wonderful flavor it turned out to have. The vinegar and chili powder really created a nice taste that had just a hint of zest to it with a smooth finish.

I just re-read that and no it is not a nice wine but a really pleasant soup. I hope you try it and benefit from it as much as we did.

Spices I used; about ½ to 1 teaspoon of each
Black pepper
White pepper
Celery salt
Rosemary
Chili powder
Kosher salt
Dried basil

3 tablespoons of raspberry vinegar (I guess red wine vinegar would work)
4 cloves minced garlic
1 cup rice (uncooked)
1 bag fresh spinach
1 cup frozen corn
1 32 oz container chicken broth
1 can chicken broth
1 cup sour cream
2 cups (just under) caso blanco Shredded
2 teaspoons olive oil
1 large onion sliced thin then cut in half
Chicken tenders cut into bite size pieces

A bread bowl for each person (optional)

This is really easy so be prepared for a quick meal…
Put the olive oil in a pan heat over med high heat add onion and garlic; cook until tender (don’t caramelize or wait until translucent.) set aside
In a pot add the chicken broth and bring to a boil, add the chicken to cook. Once almost cooked add the spices and onion (I added a bit more chili powder than a teaspoon) add the rice to cook. Once the rice has cooked add the vinegar and corn allow to simmer for about 5 minutes. Once you’re about ready to serve add the spinach and sour cream and 1 cup of the caso blanco.

Cook your bread bowls and remove a good portion of the inside bread. Ladle in the soup and top with a bit more caso blanco.

Soo warm and filling.. I loved the way this came out and will certainly make sure to use this again on a nice cold winter night.

As always enjoy the recipe, you can reach me at LauraLovingLife@ Hotmail.com

I appreciate the feed back and look forward to the comments.

Bon appétit
LauraLovingLife

Find something you’re passionate about and keep tremendously interested in it.
Julia Child

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