Creamy Chicken & Mushroom Soup

Ingredients

2 (14.5oz)	Cans fire roasted diced tomatoes
1 Pkg	Aneto chicken broth
1 Tbsp	Tomato paste
½ Tsp	Chili powder
½ Tsp	Onion powder
1 Tsp	Cumin
15.5 Oz	Canned black beans, drained and rinsed
1 ½	Cups corn kernels
3 Cups	Rotisserie Chicken, pulled or diced
Salt And Pepper
2 Cups	Cooked Matiz paella rice

2 each boneless skinless chicken breasts, cut into bite-sized pieces

1 tsp salt

½ tsp black pepper

2 tbsp olive oil

2 tbsp butter

1 cup yellow onion, peeled and diced

1 ½ cups celery, diced

1 ½ cup carrots, peeled and diced

4 each garlic cloves, peeled and minced

¼ cup plus 2 tbsp all-purpose flour

4 cups Aneto Chicken Broth

½ cup heavy cream

2 each bay leaves

1 sprig fresh rosemary

1 sprig fresh thyme

8 oz cremini mushrooms, sliced

Salt and pepper, to taste

Fresh parsley, chopped, for garnish

Instructions:

Pat chicken dry with paper towels and season with salt and pepper.
Heat oil in a large pot over medium-high heat. Once hot, add the chicken, and sear until golden brown.
Using a slotted spoon, remove the chicken from the pot, and set aside.
Add the butter to the pot and, once melted, add the onion, celery, carrots, and garlic. Sauté for 5 minutes.
Add the flour to the pot and stir to combine with the vegetables, creating a roux.
Add the broth and heavy cream to the pot, stir to combine, and bring to a simmer. Cook for 10 minutes, stirring occasionally.
Add the bay leaves, rosemary, thyme, mushrooms, and seared chicken to the pot, stir to combine, and return to a simmer.
Once simmering, reduce the heat to medium-low, cover, and cook for 20 minutes, stirring occasionally, or until the mushrooms are tender and the chicken is cooked through. Season to taste with salt and pepper.
Divide the soup between bowls and garnish with fresh herbs before serving.

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