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Southwest Chicken Soup
Serves: 4-6
1 T. oil
1/3 c. onion, chopped
1/4 c. green bell pepper, chopped
1/4 c. red bell pepper, chopped
1garlic clove, minced
1/4 c. flour
2 cans (14 oz.) chicken broth
1 c. water
2 c. cooked chicken
1 t. chili powder
1/2 c. long-grain rice, uncooked
Mexican-blend shredded cheese
1/3 c. onion, chopped
1/4 c. green bell pepper, chopped
1/4 c. red bell pepper, chopped
1garlic clove, minced
1/4 c. flour
2 cans (14 oz.) chicken broth
1 c. water
2 c. cooked chicken
1 t. chili powder
1/2 c. long-grain rice, uncooked
Mexican-blend shredded cheese
Heat oil in a large pot. Add peppers and onion; cook and stir until soft. Add garlic and stir in flour; gradually stir in chicken broth. Stir in water, chicken, chili powder and rice. Bring to a boil; reduce heat and simmer for 15-20 minutes or until rice is cooked. Remove from heat; top with cheese. Serve immediately.
Tips:
- This soup was tasty without being spicy.
- Once you add the rice make sure you watch the soup.
- If it cooks too long, the rice will absorb all the extra liquid.
- If you have leftovers, you might want to add some extra chicken broth to bring it back to a soup consistency.
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