Southwest Style Chicken Rice Soup Recipe
Ingredients
1 (16 oz.) can whole tomatoes
1 small onion, quartered
3 cup cooked chicken, cut into small pieces
2 (14 1/2 oz.) cans chicken broth
2 cup cooked brown rice
1 (10 oz.) pkg. frozen whole kernel corn, thawed
1/2 cup picante sauce
3/4 tsp. ground cumin
1/2 tsp. salt
1/2 tsp. chili powder
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.
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