Chipotle Chicken and Rice Soup
Black Bean-Cilantro Rice and Tortilla Chips
Ingredients
- ½ cup chopped onion
- 1 jalapeño pepper, seeded and minced
- ¾ lb boneless, skinless chicken breasts
- ½ (1-oz) envelope taco seasoning mix
- ¾ tsp ground chipotle chile pepper
- 1 (32-oz) carton chicken broth
- 1 (14.5-oz) can fire-roasted diced tomatoes
- 1 lime
Instructions
- Combine all ingredients except lime in a Dutch oven. Bring to a boil, reduce heat, and simmer 25 minutes.
- Shred chicken with 2 forks. Grate zest and squeeze juice from lime into soup; season with salt and pepper to taste.
- Divide desired amount of Black Bean-Cilantro Rice recipe between 2 bowls; spoon soup over rice mixture.
Side Dish Ingredients
- ¾ cup long-grain white rice
- 1 (15-oz) can black beans, drained and rinsed
- ¼ cup chopped fresh cilantro
- ½ (10-oz) pkg tortilla chips
Side Dish Instructions
- Cook rice according to package directions; spoon into a large bowl. Stir in beans and cilantro. Season with salt and pepper to taste.
- Serve chips with soup.
Budget Friendly Meal Plan
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