October 16, 2013




Today was soup day and I had some leftover chicken in the fridge and I knew I wanted to include rice so, I went looking for a recipe that would have all the things I needed without going to the grocery store!!!!  I found this recipe from www.yummly.com.

                                    Tex-Mex Chicken and Rice Soup

3 Tbls. olive oil, divided
Coarse salt
Black pepper
1 lb. boneless, skinless chicken breast, cut into small cubes
1 onion, diced
1 red bell pepper, diced
1/2 c. black olives, finely chopped
3 garlic cloves, minced
1/2 tsp. chili powder
1 tsp. dried oregano, crushed
1/2 tsp. dried thyme
1/2 c. rice
5 c. low sodium chicken broth
1 c. salsa
2/3 c. frozen corn
  Toppings
chipped cilantro
lime (wedges)
sharp cheddar cheese, shredded
sour cream
tortilla chips

In a large soup pot heat 1 Tbls. 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 Tbls. oil to the pot over medium low heat and saute the onions, peppers, garlic and olives together for 5 minutes.  Season well with salt and pepper.  Stir often.
Mix in chili powder, oregano, thyme and rice, cook 3 minutes.
Stir the chicken back into the pot and add the broth, salsa and 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.

My note:  I followed this recipe only adding a green bell pepper because that's what I had.  It's a very tasty soup we enjoyed it very much and adding the squeeze of lime imports the flavor even more!!  Enjoy!!!