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Quick Chicken and Rice Taco Soup |

Quick Chicken and Rice Taco Soup


  • 8 cups chicken broth
  • 1 (14.5 oz) can diced tomatoes (I used the ones with chipotle peppers)
  • 1 (15 oz) can pinto beans, rinsed
  • 1 (15 oz) can black beans, rinsed
  • 1 (4 oz) can diced green chilis
  • 1 (15 oz) can corn, drained
  • 1 Tbsp from a 1 oz package Baja Citrus Marinade
  • ½ t. Sea Salt
  • 1 1/2 cups Minute brown rice
  • 2 cups of diced cooked chicken
  • Toppings: (optional)
  • Plain Greek yogurt or sour cream
  • Shredded Cheddar cheese
  • Avocados, diced
  • Tortilla chips, broken up
  • Diced green onion
  • Chopped cilantro


  1. Put chicken broth, tomatoes, beans, chilis, corn, marinade, and salt to a stock pot and bring to a boil.
  2. Add in the diced chicken and brown rice. Reduce heat and let simmer while covered for 5 minutes. Remove from heat. Keep covered and let sit for 5 minutes.
  3. Serve with desired toppings. Serves 8.
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