Spanish Chicken and Rice Soup
Tortilla Chips and Salsa
Ingredients
- 2 Tbsp butter
- 1½ lb boneless, skinless, chicken breasts, cut into bite-sized pieces
- 1 (10-oz) pkg frozen seasoning blend (diced onion, bell peppers and celery)
- 1 (6.8-oz) box Spanish rice mix
- 1 (10-oz) can diced tomatoes and green chiles
- 1 (48-oz) carton chicken broth
- 1 (15-oz) can black beans, rinsed and drained
- 1 (8-oz) carton sour cream
- 1 (8-oz) pkg shredded Monterey Jack cheese with peppers
Instructions
- Melt butter in a Dutch oven over medium-high heat; add chicken, and cook until browned. Stir in seasoning blend, rice mix, and seasoning pouch from box; cook 2 minutes.
- Add diced tomatoes and green chiles, broth, and beans; bring to a boil, reduce heat, and simmer, stirring occasionally, until rice is tender.
- Top servings with sour cream and cheese.
Side Dish Ingredients
- 1 (16-oz) bag tortilla chips
- 1 cup refrigerated salsa
Side Dish Instructions
- Serve tortilla chips with salsa.
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