One Pot Mexican Chicken and Rice Soup

• servings: 8 servings
• active time: 5 minutes
• total time: 35 minutes

Ingredients

8 cups chicken broth

1 pound boneless skinless FROZEN chicken breasts

1 cup dry brown rice, rinsed

1 1/2 tablespoons tomato paste

1 (15 oz) can black beans (drained and rinsed)

1 (15 oz) can corn (drained)

1 (15 oz) can diced tomatoes

1/8 teaspoon, scant, Cayenne (more or less to taste - we like spicy and did 1 teaspoon)

2 teaspoons cumin

2 teaspoons chili powder

1 1/2 teaspoons garlic salt

2 teaspoons onion powder

1 bay leaf

2 teaspoons oregano

1 teaspoon salt

Directions

Stir everything together in a large stockpot.

Bring to a boil with the lid on.

Once boiling, lower heat and simmer for 25-30 minutes with lid on or until the chicken and rice are fully cooked.

Stir regularly so the rice doesn’t stick to the bottom of the pot.

After the 25-30 minutes from the chicken from pot, shred, and place back into soup.

Remove bay leaf before serving.

Serve hot with fresh cilantro, sour cream, red onion, tortilla chips, or your desired toppings!

Notes

I make this in the instant pot using 7 cups chicken broth. Cook on HP for 20 minutes with a 10 minute NR.

Nutrition

• Calories: 302 kcal
• Total Fat: 4 g
• Saturated Fat: 1 g
• Cholesterol: 36 mg
• Sodium: 1402 mg
• Total Carbohydrate: 47 g
• Dietary Fiber: 8 g
• Total Sugars: 4 g
• Protein: 22 g