Mexican Chicken and Rice Soup

Don’t let dinner stress you out tonight. Grab
a rotisserie chicken from the store and make
your family a soup they will beg for!



Daralyn Christensen shares her recipe for
mexican chicken and rice soup.
Mexican Chicken and Rice Soup
1 rotisserie chicken, meat removed from the bones, skin
discarded
1 small yellow onion, diced
2 celery ribs, diced
2 garlic cloves, chopped
2 tablespoons of oil
1 small bell pepper, diced
1 15-ounce can of black beans, drained and rinsed
1 15-ounce can of kidney beans, drained and rinsed
1 10-ounce can of Rotel Original tomatoes
1 cup of frozen corn kernels
1 cup of brown rice, uncooked
1 bay leaf
1 teaspoon of cumin
2 tablespoons sour cream
2 26-ounce cartons of chicken stock
salt, pepper to taste

Saute the onion, celery and garlic together in a dutch oven
or large pot on the stove at medium heat. After the onion
begins to soften, add the bell pepper. Once the onions are
translucent and the celery and pepper are softened, add the
bay leaf and cumin. Cook for an additional minute or so to
blend the flavors together. Add the beans and tomatoes,
stir it all together. Then add the chicken and corn,
followed by the two cartons of stock. Add the rice and
bring the pot to a boil. Cover and reduce to a simmer,
cook for 35 minutes or until rice done. Finally, stir in
the sour cream until blended. Adjust the salt and heat
level to your taste.

Serve with garnishes like fresh chopped tomato, avocado and
green onion. Crispy tortilla chips also add a nice texture
to the soup.



Additional Comments:


Get a no salt added rotisserie chicken if available, Whole
Foods has them.


A whole, uncooked fryer can also be used: place in a pot
and cover with enough water. Boil until the chicken is
cooked through, and shred the meat you’d like to use for
the soup. Reserve the liquid leftover to use in place of
the broth.