Ingredients (~9 servings)
- 1 Tbsp olive oil
- 1 large onion, diced
- 6 cloves garlic, minced or pressed
- 1 jalapeno pepper, chopped with seeds removed
- 2 tsp chili powder
- 1 1/2 tsp ground cumin
- 1 1/2 tsp dried oregano
- 3/4 tsp ground black pepper
- 1/2 tsp salt
- 48 oz reduced-sodium chicken broth
- 1 can (28 oz) crushed tomatoes
- 28 oz water
- 1 can (14.5 oz) diced tomatoes with green chiles
- 6 cups cooked, shredded chicken
- 1 1/2 cups canned black beans, rinsed and drained
- 3/4 cup sweet corn kernels
- 1/2 cup long grain brown rice, uncooked
- Baked tortilla strips
- Shredded cheese
- Cilantro
- Lime wedges
Saute the Aromatics
Place a heavy-bottomed pot on the stove over medium heat and add 1 Tbsp olive oil.
Once the oil is heated, add 1 large diced onion, 6 cloves minced garlic, and 1 chopped jalapeno pepper.
Saute for ~2-3 minutes, or until the onion just starts turning golden.
Add the Spices
Add 2 tsp chili powder, 1 1/2 tsp cumin, 1 1/2 tsp oregano, 3/4 tsp black pepper, and 1/2 tsp salt to the pot.
Stir everything together for ~30 seconds so the spices bloom in the oil.
Add Liquids and Simmer
Pour in 48 oz chicken broth, the 28 oz can of crushed tomatoes, 28 oz water, and the 14.5 oz can of diced tomatoes with green chiles.
Add 6 cups cooked shredded chicken, 1 1/2 cups black beans, and 3/4 cup corn.
Raise the heat to bring everything to a boil.
Cook the Rice
Once the soup is boiling, stir in 1/2 cup uncooked brown rice.
Reduce the heat to a simmer and cook for ~30 minutes, stirring occasionally, until the rice is tender.
The rice will absorb some of the liquid and thicken the soup as it cooks.
Serve
Ladle into bowls and top with baked tortilla strips, shredded cheese, cilantro, and a squeeze of lime.
The lime really brightens up the flavors so don’t skip it.
Easy Chicken Tortilla Soup with Rice
Ingredients
Ingredients (~9 servings)
- 1 Tbsp olive oil
- 1 large onion, diced
- 6 cloves garlic, minced or pressed
- 1 jalapeno pepper, chopped with seeds removed
- 2 tsp chili powder
- 1 1/2 tsp ground cumin
- 1 1/2 tsp dried oregano
- 3/4 tsp ground black pepper
- 1/2 tsp salt
- 48 oz reduced-sodium chicken broth
- 1 can crushed tomatoes, 28 oz
- 28 oz water
- 1 can diced tomatoes with green chiles, 14.5 oz
- 6 cups cooked, shredded chicken
- 1 1/2 cups canned black beans, rinsed and drained
- 3/4 cup sweet corn kernels
- 1/2 cup long grain brown rice, uncooked
- Baked tortilla strips
- Shredded cheese
- Cilantro
- Lime wedges
Instructions
- Heat olive oil in a large pot over medium heat.
- Add diced onion, minced garlic, and chopped jalapeno.
- Saute for 2-3 minutes until onion begins to turn golden.
- Add chili powder, cumin, oregano, black pepper, and salt.
- Stir for 30 seconds to bloom the spices.
- Pour in chicken broth, crushed tomatoes, water, and diced tomatoes with green chiles.
- Add shredded chicken, black beans, and corn.
- Bring to a boil over medium-high heat.
- Stir in uncooked brown rice.
- Reduce heat to a simmer and cook for 30 minutes, stirring occasionally, until rice is tender.
- Ladle into bowls and top with tortilla strips, cheese, cilantro, and lime wedges.