Mexican Chicken and Rice Soup

Ingredients

• 2 tablespoons olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 (14.5 ounce) can diced tomatoes
• 2 cups chicken broth
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon dried oregano
• 2 boneless skinless chicken breasts, cut into cubes
• 1 cup uncooked long-grain white rice
• 1 (15 ounce) can black beans, drained and rinsed
• 1 cup frozen corn
• Salt and pepper to taste
• Garnish with fresh cilantro, diced avocado, sour cream and lime wedges

Directions

1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic and cook for about 5 minutes, stirring occasionally, until the onion is softened and lightly browned.
2. Add the diced tomatoes, chicken broth, cumin, chili powder and oregano. Bring to a boil, reduce heat to low and simmer for 10 minutes.
3. Add the chicken, rice, black beans and corn. Simmer until the chicken is cooked through and the rice is tender, about 10-15 minutes.
4. Season to taste with salt and pepper and serve with your favorite garnishes.

Interesting Facts

• This soup is a traditional Mexican dish that is often served as a first course.
• This soup can be easily customized with your favorite vegetables and proteins.
• This soup is a great way to use up leftover chicken or rice.