One Pot Mexican Chicken and Rice Soup

Ingredients

• 8 cups chicken broth
• 1 pound boneless skinless FROZEN chicken breasts
• 1 cup dry brown rice
• 1 1/2 tablespoons tomato paste
• 1 (15 oz) can black beans drained and rinsed
• 1 (15 oz) can corn drained
• 1 (15 oz) can diced tomatoes
• 1/4 teaspoon Cayenne more or less to taste – we like spicy and did 1 teaspoon
• 2 teaspoons cumin
• 2 teaspoons chili powder
• 1 1/2 teaspoons garlic salt
• 2 teaspoons onion powder
• 1 bay leaf
• 2 teaspoons oregano

Instructions

• Stir everything together in a large stockpot.
• Bring to a boil with the lid on.
• Once boiling, lower heat and simmer for 25-30 minutes with lid on or until the chicken and rice are fully cooked.Start Timer
• Stir regularly so the rice doesn’t stick to the bottom of the pot.
• After the 25-30 minutes from the chicken from pot, shred, and place back into soup.
• Remove bay leaf before serving.
• Serve hot with fresh cilantro, sour cream, red onion, tortilla chips, or your desired toppings!
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