Southwest Style Chicken Rice Soup Recipe
Ingredients
| Whole tomatoes | 1 Can (10oz) | |
| Onion | 1 Small, quartered | |
| Cooked chicken | 3 Cup (16 tbs) | |
| Chicken broth | 2 Can (10oz) | |
| Cooked brown rice | 2 Cup (16 tbs) | |
| Whole kernel corn package | 1 , frozen | |
| Picante sauce | 1/2 Cup (16 tbs) | |
| Ground cumin | 3/4 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Chili powder | 1/2 Teaspoon | |
| Green onion slices or chopped fresh cilantro | ||
Directions
Combine tomatoes and their juice and onion in blender container or food processor.
Blend until smooth.
Pour into large saucepan or Dutch oven.
Add chicken, broth, rice, corn, picante sauce, cumin, salt and chili powder; bring to a boil.
Reduce heat; simmer 10 minutes.
Ladle into soup bowls; top with green onions or cilantro.
Blend until smooth.
Pour into large saucepan or Dutch oven.
Add chicken, broth, rice, corn, picante sauce, cumin, salt and chili powder; bring to a boil.
Reduce heat; simmer 10 minutes.
Ladle into soup bowls; top with green onions or cilantro.
Chef
