Step 1
Gather your ingredients, and a heavy pot or saute pan suitable for the quantity of soup you are making.
Step 2
After you have prepared the vegetables as instructed in the ingredients list, and diced the chicken, place an empty pot over medium heat. Keep the prepped and mis en placed ingredients on the side, ready to go!
Step 3
Add the butter to the pan and melt it , then once melted add the carrots, onion, celery and peppers. Saute on medium heat until the vegetables are soft.-about 5 minutes.
Step 4
Once vegetables are soft, add the garlic into the pot and saute together for about 1 minute.
Step 5
Now it’s time for seasonings, add the chili powder, smoked paprika, STK Blend and saute together for another minute.
Step 6
Time for a roux! Add to the pot with the vegetables the flour, and stir with a wire whisk to make a paste (yep, roux!). Reduce the heat to low and toast the mixture together. This will take about 2 minutes.
Step 7
Turn the heat to medium-high and add the chicken stock in 2 stages, stirring constantly with the wire whisk. The first stage will result in a smooth, slightly thick paste, add the remaining stock and whisk to incorporate then cook for a minute or two more.
Step 8
Reduce the heat to low, and simmer for 5 minutes.
Step 9
Add the diced chicken and sour cream and stir well to incorporate.
Step 10
You can add more chicken stock if you want the soup to be thinner. Once at the right consistency, serve in bowls and garnish with fresh cilantro
