AuthorGeo FoodsCategorySoupIngredients
Preparation
1. Prepare rice according to directions listed on package.
2. Meanwhile, heat olive oil in a large pot over medium-high heat. Add bell peppers and onion and saute 3 minutes then add garlic and saute 1 minute longer.
3. Pour in chicken broth and diced tomatoes. Stir in chilli powder, ancho chilli powder, cumin, paprika, oregano and season with salt and pepper to taste.
4. Add chicken and bring to a light boil. Reduce heat to medium-low, cover and simmer until chicken has cooked through (chicken should register 165 degrees in centre on an instant-read thermometer), about 10 - 15 minutes.
5. Transfer chicken to a cutting board (while continuing to cook soup mixture to soften veggies) and let the chicken rest 5 minutes, then cut into small strips.
6. Return chicken to the soup, stir in cooked rice (see notes), black beans, cilantro and lime juice. Serve warm with cheese and sour cream if desired.
Related RecipesEasy Taco Soup Chicken Corn Soup Chicken Noodle Soup with Peanut Sauce Ingredients
1 cup dry long-grain white rice 2 bell peppers, chopped into 1/2-inch pieces (3 cups) 2 cups chopped yellow onion (2 small) 4 cloves garlic, minced 1 tbsp olive oil 5 ½ cups low-sodium chicken broth 1 (14.5 oz) can fire roasted diced tomatoes 4 tsp chilli powder 1 ½ tsp ground cumin 1 ½ tsp paprika ¾ tsp oregano • Salt and freshly ground black pepper 1 lb boneless skinless chicken breast, pounded evenly with flat side of meat mallet to 1/2-inch thickness 1 (14.5 oz) can black beans, drained and rinsed ⅓ cup chopped cilantro 2 tbsp fresh lime juice Mexican cheese blend and sour cream for serving (optional)Directions
11. Prepare rice according to directions listed on package.
2. Meanwhile, heat olive oil in a large pot over medium-high heat. Add bell peppers and onion and saute 3 minutes then add garlic and saute 1 minute longer.
3. Pour in chicken broth and diced tomatoes. Stir in chilli powder, ancho chilli powder, cumin, paprika, oregano and season with salt and pepper to taste.
4. Add chicken and bring to a light boil. Reduce heat to medium-low, cover and simmer until chicken has cooked through (chicken should register 165 degrees in centre on an instant-read thermometer), about 10 - 15 minutes.
5. Transfer chicken to a cutting board (while continuing to cook soup mixture to soften veggies) and let the chicken rest 5 minutes, then cut into small strips.
6. Return chicken to the soup, stir in cooked rice (see notes), black beans, cilantro and lime juice. Serve warm with cheese and sour cream if desired.
Ingredients
Directions
1. Prepare rice according to directions listed on package.
2. Meanwhile, heat olive oil in a large pot over medium-high heat. Add bell peppers and onion and saute 3 minutes then add garlic and saute 1 minute longer.
3. Pour in chicken broth and diced tomatoes. Stir in chilli powder, ancho chilli powder, cumin, paprika, oregano and season with salt and pepper to taste.
4. Add chicken and bring to a light boil. Reduce heat to medium-low, cover and simmer until chicken has cooked through (chicken should register 165 degrees in centre on an instant-read thermometer), about 10 - 15 minutes.
5. Transfer chicken to a cutting board (while continuing to cook soup mixture to soften veggies) and let the chicken rest 5 minutes, then cut into small strips.
6. Return chicken to the soup, stir in cooked rice (see notes), black beans, cilantro and lime juice. Serve warm with cheese and sour cream if desired.