Ingredients

The following ingredients have 7 Servings
  • 8 cups chicken broth
  • 1 pound boneless skinless FROZEN chicken breasts
  • 1 cup dry brown rice
  • 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
  • 1/4 teaspoon 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

Instruction

  • 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!