1 to 2 cups diced cooked chicken (rotisserie chicken or Trader Joe's frozen grilled chicken strips)
1/2 cup chopped celery
1/2 cup chopped onion
2 cloves minced garlic or 1 teaspoon crushed garlic
2/3 cup chopped carrots
1/2 bell pepper, chopped
1 cup salsa (hot if you like soup spicy)
1/2 cup frozen corn
1/2 cup frozen green beans, chopped
1/2 cup frozen peas
1 can beans (black, garbanzo, or kidney), drained
1/2 cup raw rice
1/3 cup chopped cilantro
3 tablespoons lime juice
Instructions
Saute onions, garlic, celery, bell pepper,and carrots in 2 tablespoons olive oil or vegetable oil in a large soup pot until onions are golden and vegetables are soft. Add chicken broth and simmer for 10 minutes.
Add salsa, frozen vegetables (you can substitute 9 ounce package of frozen mixed vegetables for frozen peas, beans, and corn), canned beans, chicken, and rice and bring back up to a boil. Cover and simmer for 1/2 hour. Add lime juice and cilantro and simmer 5 more minutes.
Adjust seasoning with salt, pepper, and more lime juice if desired. To make this recipe hotter add 1/2 of a chopped jalapeno pepper in the beginning with the vegetables being sauteed. You can also add some hot chipotle pepper powder or cayenne pepper at the end when you add the cilantro to increase the heat.
This makes a hearty, stew-like soup. If you like more broth increase the chicken broth to 8 cups.
Serving
Suggestions
Serve with some diced avocado or a little grated sharp cheddar on top for a garnish
Originally Submitted
4/21/2011
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