FIESTA CHICKEN & RICE SOUP

Fiesta Chicken & Rice Soup image

Provided by Amy H.

Time 35m

Number Of Ingredients 24

2 Tbsp olive oil
1 small onion, chopped
1/2 medium green pepper, diced
1/2 medium red pepper, diced
2 clove garlic, minced
1 tsp dried oregano
1/2 tsp ground cumin
1 tsp chili powder
1 1/2 lb boneless skinless chicken breasts, cut into bite-size pieces
salt & pepper to taste
4 c chicken broth
1 can(s) diced green chilis, undrained
1 can(s) (15 oz.) petite diced tomatoes, undrained
1/2 can(s) (6 oz.) tomato paste (freeze the leftover for a later use)
1 c cooked white rice
1 can(s) (15 oz.) can beans, rinsed and drained (i prefer black beans or pinto beans)
1 c frozen corn
OPTIONAL TOPPINGS
tortilla chips
shredded cheese of choice
sliced green onion for garnish
fresh chopped cilantro
sour cream
sliced black olives

Steps:

1. Heat olive oil. add chopped onion, green and red pepper. Cook, stirring occasionally, about 5 minutes. Stir in garlic, oregano, cumin, and chili powder.
2. Season chicken with salt and pepper then add to the pan. Brown chicken.
3. Add chicken broth, diced tomatoes, green chilis and tomato paste. Bring just to a boil, then reduce heat to low, cover and simmer 30 minutes.
4. Stir in beans, cooked rice and corn.
5. Ladle into bowls and garnish with crushed tortilla chips, a dollop of sour cream, sliced green onion, chopped cilantro, black olives or shredded cheese in any combination desired.