Tex-Mex Chicken and Rice Soup

[songbird]

Tex-Mex Chicken and Rice Soup

Prep 55 Min
Servings 6




Ingredients


2 tablespoons butter

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 (4.5 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


Steps

1

In 5-quart Dutch oven, melt butter over medium-high heat; season chicken with salt and pepper. Cook chicken in melted butter 6 to 8 minutes, stirring once, until chicken is browned on outside. Using slotted spoon, transfer to bowl; cover and keep warm.

2

Add onion and garlic to butter and drippings in Dutch oven; cook over medium-high heat 30 to 60 seconds, stirring frequently, until softened.

3

Stir in chicken broth, tomatoes, chili powder and cumin; heat to boiling. Stir in rice, chiles, frozen corn and the browned chicken; return to boiling. Reduce heat; simmer uncovered 23 to 28 minutes, stirring occasionally, until rice is tender.

4

Serve soup topped with remaining ingredients.

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