Tex-Mex-Chicken-and-Rice-Soup

Tex-Mex Chicken & Rice Soup

  • 65 mins
  • 15 ingredients

Ingredients

  • Olive Oil 3 Tbsp
  • Salt to taste
  • Pepper to taste
  • Uncooked Diced Chicken 1-3/4 Cups
  • Onion, Diced 1
  • Bell Pepper, Diced 1
  • Black Olives, Finely Chopped 1/2 Cup
  • Garlic, Minced 3 Cloves
  • Chile Powder 1-1/2 tsp
  • Dried Oregano 1 tsp
  • Dried Thyme 1/2 tsp
  • Uncooked Long-grain Rice 1/2 Cup
  • Chicken Broth 5 Cups
  • Salsa 1 Cup
  • Corn 2/3 Cup

Tex-Mex-Chicken-and-Rice-SoupINSTRUCTIONS:

  1. In a large soup pot heat 1 tablespoon of oil over medium heat. Season the chicken well and cook, stirring often so all sides get browned. Remove to a dish and set aside.
  2. Add 2 tablespoons of oil to the pot over medium-low heat and saute the onion, pepper, garlic and olives together 5 minutes, season well with salt and pepper and stir often.
  3. Mix in the chile powder, oregano, thyme and rice, cook 3 minutes.
  4. Stir the chicken back into the pot and add the broth, salsa and corn. Bring to a simmer and cook 30 minutes. Stir and taste often – seasoning as needed.
  5. Serve with toppings like cilantro, cheese, sour cream, lime and tortilla chips if desired.

Source: CinnamonSpiceAndEverythingNice.com

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