Mexican Chicken And Rice Soup Recipe

INGREDIENTS:

• 2 tbsp. olive oil
• 1½ lb. boneless, skinless chicken breast halved, cut into bite-sized pieces
• 1 large onion, chopped
• 2 tbsp. chili powder
• 2 tsp. cumin
• 1 tsp. salt
• ½ tsp. black pepper
• ½ tsp. paprika
• ½ tsp. garlic powder
• ½ tsp. dried oregano
• 3 tbsp. chopped cilantro
• Juice of 1 lime
• 2 cans (16 oz. each) pinto beans, drained and rinsed
• 1 can (10 oz.) tomatoes with green chilies, undrained
• 2 cartons (32 oz. each) Swanson or any brand of chicken broth
• 2 cups long-grain rice, uncooked

Toppings Ideas:

• Diced tomatoes, diced avocados, tortilla strips, lime wedges

INSTRUCTIONS:

1. In a large Dutch oven, heat oil over medium-high heat. Add the chicken and onion. Season with chili powder, cumin, salt, pepper, paprika, garlic powder and oregano. Cook, stirring occasionally, until chicken is no longer pink and is cooked through.
2. Add the cilantro, lime juice, pinto beans, tomatoes with green chilies and Swanson chicken broth to the pot. Bring to a boil, then reduce heat to simmer. Allow to cook 20 minutes.
3. Meanwhile, cook rice according to package directions. Set aside.

To serve:
Spoon desired amount of rice into bowl. Ladle the soup over the top. Top with diced tomatoes, avocados, tortilla strips and/or lime wedges, if desired.


Source: Love Bakes Good Cakes

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