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Tex-Mex Chicken and Rice Soup
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Prep Time:
55 minutes
Total Time:
55 minutes
Spicy homemade chicken soup with chili powder, cumin, green chiles, corn, and tomatoes. Add rice and serve with tortilla chips and Mexican cheese for a delicious meal.
Ingredients:
  • 1 package (20 oz) boneless skinless chicken thighs, cut in 3/4-inch pieces
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup chopped onion
  • 2 cloves garlic, finely chopped
  • 1 carton (32 oz) Progresso™ chicken broth
  • 1 can (14.5 oz) Muir Glen™ organic fire roasted crushed tomatoes, undrained
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/2 cup uncooked long-grain white rice or converted white rice (3 oz)
  • 1 can (4 oz) Old El Paso™ Chopped Green Chiles
  • 1 cup frozen whole kernel corn
  • Shredded Mexican cheese blend, tortilla strips and chopped fresh cilantro leaves, if desired
Instructions:
  • Heat butter in a 5-quart Dutch oven over medium-high heat until melted and sizzling; season chicken with salt and pepper and cook in the butter for 6 to 8 minutes, stirring occasionally, until chicken is nicely browned. Use a slotted spoon to transfer chicken to a bowl, cover, and keep warm.
  • Sauté onion and garlic in the flavorful mixture of butter and drippings in a Dutch oven over medium-high heat for 30 to 60 seconds, stirring often, until they are softened.
  • Add the chicken broth, tomatoes, chili powder, and cumin to a pot and bring to a boil. Mix in the rice, chiles, frozen corn, and browned chicken. Let it simmer uncovered for 23 to 28 minutes, stirring occasionally, until the rice is tender.
  • Garnish soup with remaining ingredients and serve.

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