Easy Spicy Chicken Rice Soup |
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Prep Time: 45 Minutes Cook Time: 30 Minutes |
Ready In: 75 Minutes Servings: 6 |
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I got this recipe about three years ago from the back of a can of tomatoes (Delmonte, I think), and it's been a hit with my husband - who isn't a soup fan generally. It's a very easy but good comforting winter soup that also freezes well. Also easy to double recipe. Ingredients:
3 cups chicken broth or 3 cups water |
1 1/2 lbs chicken, seasoned (i prefer breasts) |
2 (14 1/2 ounce) cans diced tomatoes |
1 package red beans and rice mix |
shredded cheese |
Directions:
1. Cook chicken with either Cajun or Mexican seasonings- sometimes I bake the chicken, and sometimes I saute it.
2. (I've also cut up a store-bought rotisserie chicken for this).
3. Dice cooked chicken.
4. Prepare red beans& rice (I like Zatarrain's) per package directions.
5. (it has to cook about 30 min) Meanwhile, combine chicken broth& diced tomatoes; bring to a boil.
6. When boiling, add diced chicken.
7. Reduce heat and cook about 10 minutes.
8. Add prepared beans and rice; heat through.
9. Spoon into bowls and top with cheese.
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