Southwest chicken and rice soup
Southwest chicken and rice soup

Hey everyone, hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, southwest chicken and rice soup. It is one of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Southwest chicken and rice soup is one of the most popular of current trending meals on earth. It is simple, it’s quick, it tastes delicious. It is appreciated by millions every day. Southwest chicken and rice soup is something that I’ve loved my entire life. They’re nice and they look fantastic.

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To get started with this particular recipe, we must first prepare a few components. You can cook southwest chicken and rice soup using 16 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make Southwest chicken and rice soup:
  1. Take 3 clove garlic, crushed
  2. Take 1 tbsp olive oil
  3. Make ready 1/2 green pepper, chopped
  4. Take 1 onion, chopped
  5. Make ready 32 oz chicken broth
  6. Prepare 1 carrot, chopped
  7. Make ready 8 oz tomato sauce
  8. Take 1/4 cup rice
  9. Get 2 cup water
  10. Take 1/2 tsp cumin
  11. Make ready 2 chicken breasts
  12. Get 1/2 tsp chili powder
  13. Prepare 1/2 tsp celery seed
  14. Make ready 1/2 tsp pepper
  15. Take 1/2 tsp salt
  16. Prepare 1 Mexican blend shredded cheese

Stir in green onions, lime juice, and corn. Pour soup into bowls, top with tortilla chips, tomato, and avocado. Once the soup is at a boil, add in the refried beans and stir until the soup is smooth, breaking up any chunks of the beans with a spoon. Stir in the Mexican rice and the chicken and cook for a few minutes to heat through.

Steps to make Southwest chicken and rice soup:
  1. In stock pot, heat oil over medium high. Add onion, green pepper, carrot, and garlic. Saute until tender, about 10 minutes.
  2. Add remaining except cheese and bring to a boil. Reduce heat and simmer, covered, until chicken is cooked, about 20 minutes.
  3. Remove chicken from pot. Shred, and return to pot.
  4. Serve with a sprinkle of cheese.

Once the soup is at a boil, add in the refried beans and stir until the soup is smooth, breaking up any chunks of the beans with a spoon. Stir in the Mexican rice and the chicken and cook for a few minutes to heat through. Serve topped with your desired toppings - sour cream, avocado, cilantro, tortilla chips, etc. In a large saucepan, combine the cooked rice, broth, tomatoes, and cooked chicken. Stir in the green onions, lime juice, and corn.

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