Sometimes you give me the best ideas.
Tender cubes of chicken, rice, and corn swimming in a mildly spiced broth with confetti-sized pieces of onion, red bell pepper, black olives, and salsa.
I chopped everything smaller than usual including the chicken so you can’t help but get a little of each thing in every single spoonful.
I like to finish it off with a handful of cheddar cheese and tortilla chips for crunch.
This is mildly spiced with chili powder, oregano and thyme and dependant on what type of salsa you add. I use mild.
You can make it hotter by adding cayenne, a tablespoon of chipotle peppers in adobo or a fresh red pepper or two. If you go the spicy-hot route you may also want to add a squeeze of lime at the end.
The rice soaks up a lot of the broth as it sits so if you’re not planning to eat most of it right away you can cook the rice on the side and add it to your individual bowls.
I prefer to cook my rice right in the soup that way it can absorb all the wonderful flavors. You can mix a bit of water or more broth into it if it thickens too much.
Soup is one of the most deliciously satisfying things in the entire world! I’m happy to say I officially turned my family into soup lovers.
Soup lovers who, like me, hate canned soup now. Once you get used to eating homemade it’s hard to go back to the canned variety because you get spoiled.
Almost every time I make a new soup my Mom claims it’s the best I ever made.
I love that.
This soup? It’s making a second appearance in my house in less than a week.
Maybe I’ve convinced you to make it too.
I hope so.
|Tex-Mex Chicken and Rice Soup|| |
- 3 tablespoons olive oil, divided
- coarse salt and fresh black pepper
- 1 pound boneless chicken breasts, cut into small cubes
- 1 small onion, diced
- 1 red or green bell pepper, diced
- ½ cup finely chopped black olives
- 3 cloves garlic, minced
- 1 + ½ teaspoons
- 1 teaspoon dried oregano(preferably Mexican), crushed between fingertips
- ½ teaspoon dried thyme
- ½ cup uncooked long or medium-grain white rice, rinsed well in a wire strainer with cold water
- 5 cups low-sodium chicken broth
- 1 cup salsa
- ⅔ cup fresh or frozen corn
- fresh chopped cilantro
- lime wedges
- shredded sharp cheddar cheese
- sour cream
- tortilla chips
- 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.
- Add 2 tablespoons of oil to the pot over medium-low heat and saute the onion, pepper,
garlicand olives together 5 minutes, season well with salt and pepper and stir often.
- Mix in the
chilepowder, oregano, thyme and rice, cook 3 minutes.
- Stir the chicken back into the pot and add the broth,
salsaand corn. Bring to a simmer and cook 30 minutes. Stir and taste often - seasoning as needed.
- Serve with toppings like cilantro, cheese, sour cream, lime and tortilla chips if desired.