Quick Chicken and Rice Taco Soup
Calories
Ingredients
- 8 cups chicken broth
- 14.5 oz can diced tomatoes (I used the ones with chipotle peppers)
- 15 oz can pinto beans rinsed
- 15 oz can black beans rinsed
- 4 oz can diced green chilis
- 15 oz can corn drained
- 1 Tbsp Baja Citrus Marinade from a 1 oz package
- ½ Tbsp sea salt
- 1 ½ cups Minute brown rice
- 2 cups chicken cooked and diced
- toppings: optional
- plain Greek yogurt or sour cream
- cheddar cheese shredded
- avocados diced
- tortilla chips broken up
- green onion diced
- cilantro chopped
Instructions
- Put chicken broth, tomatoes, beans, chilis, corn, marinade, and salt to a stock pot and bring to a boil.
- 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.
- Serve with desired toppings. Serves 8.