Black Bean Chicken Rice Soup |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 10 |
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This is excellent comfort food on a brisk cold snowy day. This is a thick soup I put together with what i had in the kitchen one day. Too cold and snowy to run to the store. My husband liked it. Hopefully, you will, too. :) Side note: You can cook the chicken ahead of time and store in the refrigerator in the broth until you are ready to continue. Then, you only have about 30-40 minutes until you can enjoy your soup. :) Ingredients:
4 boneless skinless chicken breasts |
8 cups water |
1 onion, chopped |
2 bay leaves |
2 teaspoons salt |
1/2 teaspoon pepper |
3 (15 ounce) cans black beans, drained |
1 (16 ounce) jar salsa |
1 (1 1/4 ounce) package taco seasoning |
4 teaspoons minced garlic |
1/2 teaspoon hot pepper sauce |
1 teaspoon worcestershire sauce |
1/8 teaspoon celery seed |
1 tablespoon lemon juice |
1 1/2 cups instant brown rice |
1 teaspoon chicken bouillon |
1 tablespoon brown sugar |
1 tablespoon instant mashed potatoes |
shredded cheddar cheese |
Directions:
1. In Dutch oven, combine chicken, water, onion, bay leaves, salt and pepper. Bring to a boil. Reduce heat; simmer, covered, until chicken is tender, about one hour. Remove chicken; cool slightly. Cut into bite-size pieces. Remove bay leaves.
2. Add chicken pieces and the rest of the ingredients to the pot, bring just to a boil then reduce to a simmer, uncovered. Cook for approximately one-half hour stirring occasionally.
3. Serve with cheese.
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