Southwest Chicken and Rice Soup

Time: 45 minutes
Yield: 8 servings
Recipe from Jamie Cooks It Up!

2 (1 pound) chicken breasts, can be frozen
10 C hot water
9 tsp chicken bullion
1/2 white onion
1 1/2 C bell peppers, chopped
1 C carrots, chopped
1 C celery, chopped
2 (14.5 ounce) Mexican stewed tomatoes, diced
1 (4 ounce) can green chilis, undrained
1 (8 ounce) tomato sauce
1/2 tsp cumin
1/2 tsp oregano
1/4 tsp chili powder
1 Tb sugar
1/2 C white rice
2 (15 ounce) cans black beans, drained

1. Place 2 chicken breasts (they can be frozen) into a large soup pot.
2. Add 10 cups hot water, 9 teaspoons chicken bullion and 1/2 a chopped onion to the pot. Bring it to a boil over medium high heat. Let it boil away for about 20 minutes, or until the chicken is cooked through. 
3. While the chicken is cooking, chop 1 and 1/2 cups of bell peppers (any color will do), 1 cup carrots and 1 cup celery. 
4. Remove the cooked chicken from the broth and shred it with two forks. Place it back in the pot. 
5. Add 2 cans of diced Mexican stewed tomatoes, undrained. I only had whole tomatoes on hand, so I stuck some cooking scissors into each can and sliced them up. 
6. Add 1 can green chilis (undrained), 1 can tomato sauce, 1/2 teaspoon cumin, 1/2 teaspoon oregano and 1/4 teaspoon chili powder and 1 tablespoon brown sugar. 
7. Add 1/2 cup rice and stir everything to combine. 
8. Bring the soup to a rolling boil and cover it, with the lid slanted so a bit of steam can escape. Allow it to cook for about 15 minutes or until the rice and vegetables are tender. 
9. Remove the pot from the heat. Drain 2 cans of black beans and add them to the pot. Give everything a nice stir and serve! 

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