Southwestern Chicken Soup
Submitted by vivian
Hearty Southwestern chicken soup with brown rice, corn, diced tomatoes, green chiles, and a cumin-chili broth. A warming one-pot meal ready in 45 minutes.
YIELD
6 servingsPREP
10 minCOOK
30 minREADY
45 minWhen you need a bowl of something warm that actually fills you up, this Southwestern chicken soup delivers.
Brown rice simmers in a cumin and chili powder-spiked chicken broth until tender, then shredded chicken, corn, diced tomatoes, green chiles, and a splash of picante sauce join the party. It’s brothy enough to be soup but hearty enough to call dinner.
Great for using up leftover rotisserie chicken, and it comes together in under an hour.
Pro Tips
- Cook the rice in the broth rather than separately. It soaks up all that spiced flavor and adds body to the soup.
- Use shredded rotisserie chicken to skip the cooking step and get dinner on the table even faster.
- Top each bowl with tortilla strips, avocado, and a squeeze of lime for the full Southwestern experience.
Ingredients
Directions
In soup kettle, sauté the onions and celery in the oil until soft.
Add chicken stock and brown rice.
Bring mixture to a boil. Reduce heat, cover and simmer.
When the rice is done, add chicken and remaining ingredients.
Continue to simmer until chicken is heated through.
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