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One Pot Mexican Chicken & Rice Soup

by on September 9, 2015 in Gluten-Free, Soups September 9, 2015 Gluten-FreeSoups
See post on Show Me the Yummy’s site!
4.00 Mitt(s) 1 Rating(s)1 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 5

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Level: Easy

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Description

One dirty dish and 5 minutes of prep for a healthy, gluten-free meal? Count me in!

Ingredients

  • 8 cups Chicken Broth
  • 1 pound Boneless, Skinless Frozen Chicken Breasts
  • 1 can (15 Oz. Size) Black Beans, Drained And Rinsed
  • 1 can (15 Oz. Size) Corn, Drained
  • 1 can (15 Oz. Size) Diced Tomatoes
  • 1 cup Dry Brown Rice
  • 1-½ Tablespoon Tomato Paste
  • 2 teaspoons Cumin
  • 2 teaspoons Chili Powder
  • 2 teaspoons Onion Powder
  • 2 teaspoons Oregano
  • 1-½ teaspoon Garlic Salt
  • 1 whole Bay Leaf
  • ¼ teaspoons Cayenne, More Or Less To Taste

Preparation

Stir everything together in a large stockpot. Bring to a boil with the lid on. Once boiling, lower heat and simmer for 25–30 minutes with lid on or until the chicken and rice are fully cooked. Stir regularly so the rice doesn’t stick to the bottom of the pot.

After 25–30 minutes, take the chicken from pot, shred, and place back into soup. Remove bay leaf before serving.

Serve hot with fresh cilantro, sour cream, red onion, tortilla chips, or your desired toppings!

One Comment

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Eat Well Outside the Box on 10.27.2015

this sounds and looks like a perfect fall soup!

One Review

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Martina on 10.29.2015

Add more liquid / less rice as mine got quite thick

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