Wednesday, November 16, 2011

Mexican Chicken Soup

Here is recipe #1 in my chicken soup extravaganza...maybe we will call this one a fiesta. This is so simple ANYONE can throw this together. Because I don't plan in advance I just cook it on the stove top but you could also use a slow cooker if you wanted. I'll include both pieces of information below because you will need a little more liquid in a slow cooker. I am making the recipe based on one cup of chicken which will make about 4-5 generous servings; if you are feeding a larger crowd then double or triple it.

Mexican Chicken Soup
1 cup cooked shredded chicken
2 cups chicken broth (use 3 if you are going to use a slow cooker)
1 bag Boil-in-Bag Brown Rice
1/2 cup chopped onion
1-2 cloves of garlic diced
1 can diced tomatoes with juice
1 small can green chilis with juice
1 can black beans drained and rinsed
1 package taco or enchilada seasoning

Start your water boiling and boil your rice using package instructions. In a separate stock pot while your rice is cooking, heat oil or butter and start to saute your onions until they are translucent, add garlic at the last minute to not burn and saute until golden. Add tomatoes, chilis, chicken, broth, beans and seasoning to the pot and turn onto medium heat until comes to a boil. Reduce heat to low and add cooked rice. Let simmer together for 20 minutes or until the consistence you are wanting. The liquid will reduce the longer you simmer but don't let it go too long or the rice will start to fall apart.

I ate mine just as it came out of the pot, but you could garnish with shredded cheese, sour cream, avocado, tortilla strips, etc.

Once I let the soup cool down I transferred to a bunch of freezer containers and stored away for a rainy day!

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