Mexi Chicken and Rice Soup

This clever dish spices up traditional chicken soup by adding jalepeno, red beand and rice, and mexican corn.

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Ingredients:

• 1 Tablespoon margarine
• 2 carrots, sliced
• 2 stalks celery, diced
• 1 1/2 cup onion, chopped
• 1 jalapeno (stems and seeds removed), chopped
• 64 ounces chicken broth
• 1 8 oz box red beans and rice mix
• 1 10 oz box refrigerated fajita style carved chicken strips, cut into bite sized pieces
• 1 11 oz can Mexican style golden whole kernel corn

Method

In a large soup stock pot (6 quart or larger) over low heat, melt the margarine. Add the carrots and celery and saute for 3 minutes. Add the onion and jalapeno and saute 3 more minutes. With a spoon, stir in the broth, and red beans and rice with seasoning. Raise heat to low-medium, cover and simmer for 15 minutes, stirring occasionally. Stir in the chicken and corn and cover and simmer 5 minutes more.

Notes:

Number of servings: 6

Submitted By: dpuette
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