Mexican Chicken-Rice & Refried Bean Soup

Cubes of chicken are cooked and added to a rice mixture along with refried beans, salsa, broth, spices and water, to make into a soup.

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Ingredients:

• 1 can refried beans
• 1 cup water
• 1 jar of salsa (will need 1/3 cup plus 1/2 cup, in divided usage)
• Green chilies, canned or fresh (desired amount)
• 1 1/2 cups uncooked long-grain rice
• 2 1/2 cups chicken broth
• 1 teaspoon of cumin
• 2 teaspoon of garlic powder
• 1 1/2 teaspoon chili powder
• 3 skinless, boneless Chicken Breast halves, cut into chunks
• 1 bell pepper, chopped (red or green, or other)
• 1/2 medium onion, chopped
• 1 package of shredded cheddar cheese
• Green onions, chopped
• Water (as needed)
• Salt and pepper to taste

Method

In a bowl, stir the 1 cup of water into the refried beans; add the 1/3 cup of salsa and about half of the green chilies; set aside. In a large saucepan combine rice, the 1/2 cup of salsa, chicken broth, the garlic powder, chili powder, cumin and 1/2 cup of water. Bring to boiling, reduce heat. Cover and simmer about 15 minutes or until rice is cooked. Meanwhile, in skillet cook chicken chunks until almost done. Add onion, bell pepper, and the rest of the chilies; cook until chicken is no longer pink. Add the refried bean mixture to the rice; add the chicken and mix it all together. Stir in enough additional water to bring the soup to your desired consistency. Heat through. Season to taste with salt and pepper. Serve topped with cheese and chopped the green onion.

Notes: The wet ingredients like salsa and broth can be adjust to one's own taste. To spice it up add hot-style salsa or hot chilies. To give it more flavor add little more of the spices.

Number of servings: 4-8

Submitted By: knitelord
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