Hello everybody, I hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, southwest chicken and rice soup. It is one of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.
It's a hearty soup thanks to the chicken, brown rice and black beans and it has tons of spicy southwest flavor. This soup is a quick and easy stovetop soup, similar to this White Chicken Chili. No slow cookers or Instant Pots required.
Southwest chicken and rice soup is one of the most favored of current trending foods on earth. It is enjoyed by millions daily. It’s simple, it’s fast, it tastes delicious. Southwest chicken and rice soup is something that I have loved my whole life. They are fine and they look wonderful.
To begin with this particular recipe, we have to prepare a few ingredients. You can cook southwest chicken and rice soup using 16 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Southwest chicken and rice soup:
- Get 3 clove garlic, crushed
- Take 1 tbsp olive oil
- Make ready 1/2 green pepper, chopped
- Prepare 1 onion, chopped
- Prepare 32 oz chicken broth
- Get 1 carrot, chopped
- Get 8 oz tomato sauce
- Get 1/4 cup rice
- Take 2 cup water
- Take 1/2 tsp cumin
- Prepare 2 chicken breasts
- Make ready 1/2 tsp chili powder
- Prepare 1/2 tsp celery seed
- Prepare 1/2 tsp pepper
- Make ready 1/2 tsp salt
- Make ready 1 Mexican blend shredded cheese
How to Make SOUTHWEST CHICKEN AND WILD RICE SOUP. This soup is easy to make, full of flavor, and comfort in a bowl. This is the perfect recipe for you electric pressure cooker addicts. You'll be adding this recipe to your regular rotation, promise!
Steps to make Southwest chicken and rice soup:
- In stock pot, heat oil over medium high. Add onion, green pepper, carrot, and garlic. Saute until tender, about 10 minutes.
- Add remaining except cheese and bring to a boil. Reduce heat and simmer, covered, until chicken is cooked, about 20 minutes.
- Remove chicken from pot. Shred, and return to pot.
- Serve with a sprinkle of cheese.
Ladle into soup bowls; top with green onions or cilantro. Meet the Cook: A favorite at soup night at our church, this recipe's one my husband concocted after he retired. Remove chicken and set side until cool enough to handle. Remove meat from bones and discard bones and skin. Make that Instant Pot work for you and prepare two dishes in one!
So that is going to wrap this up for this exceptional food southwest chicken and rice soup recipe. Thank you very much for reading. I’m confident you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
