Mexican Chicken & Rice Soup
Total Steps
5
Ingredients
20
Tools Needed
1
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LeMoine Family KitchenIngredients
- 1 1/2 pounds lean ground chicken
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 onion, diced
- 2-4 cans 4 oz diced green chiles
- 3-4 ears corn, kernels cut off
- 1 can 15 oz diced tomato
- 2 tablespoons chili powder
- 1-2 teaspoons cumin(optional)
- 1 tablespoon oregano
- 8 cups chicken broth
- 2 small bay leaves
- 2-6 ounces nonfat plain greek yogurt
- 3-4 tablespoons chopped cilantro
- 1 lime, juice of
- 3 cups cooked brown rice
- lime wedges(optional)
- 6 corn tortillas, sliced and baked at 375 for about 10-12 mins until crisp
- olive oil
- salt & pepper
Instructions
Step 1
Into a large pot, over medium heat, add in a drizzle of olive oil, the peppers, onion & chilies. Season lightly with salt and pepper. Cook until slightly softened. Stir in the bay leaves, oregano, cumin and chili powder.
Step 2
Push the veggies off to the side of the pot and add the chicken to the clear side. Break up with a spoon as it begins to cook. Once cooked most of the way through, go ahead and mix everything together.
Step 3
Stir in the corn, tomatoes and chicken broth. Simmer for 30 minutes covered and another 10 minutes or so uncovered.
Step 4
For the cilantro lime crema... stir the yogurt, juice of a lime, the cilantro and a little salt and pepper.
Step 5
Plate up the soup with a scoop of rice, the delicious soup, top with a dollop of crema, a lime wedge and the tortilla strips.