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8877 N 107th Ave, Suite 309, Peoria, Arizona

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info@tandjasiacuisine.com

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Tex Mex Chicken and Rice Soup

This simplified scratch-made soup is a spicy (but not too spicy) step beyond basic chicken soup. Made with chili powder, cumin, green chiles, corn and tomatoes, there’s plenty of flavor to go around. Add rice toward the end of cooking to keep the texture just right, and when it’s good and hot, serve with crunchy tortilla chips and a helping of shredded Mexican cheese blend for a hearty, satisfying meal in a bowl.

Directions

Recipe Ingredients

  • 2 tablespoons butter
  • 1 package (20 oz) boneless skinless chicken thighs, cut in 3/4-inch pieces
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup chopped onion
  • 2 cloves garlic, finely chopped
  • 1 carton (32 oz) Progresso™ chicken broth
  • 1 can (14.5 oz) Muir Glen™ organic fire roasted crushed tomatoes, undrained
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/2 cup uncooked long-grain white rice or converted white rice (3 oz)
  • 1 can (4 oz) Old El Paso™ Chopped Green Chiles
  • 1 cup frozen whole kernel corn
  • Shredded Mexican cheese blend, tortilla strips and chopped fresh cilantro leaves, if desired
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