I ended up with a LOT of turkey broth this year after Thanksgiving. After eating all the regular turkey-rice soup I could take (and several batches of ramen), I started thinking about what else is good to make with good broth. Mexican chicken soup!
I’ll be honest I don’t love this one. But maybe it’s just that I put in too much spice?? Below I’ve adjusted the chipotle powder down to just 1teaspoon.
1T olive oil
2c chopped yellow onion (1 large onion)
3c bell peppers (2 medium)
4 cloves garlic
5-1/2 c chicken broth
1 can fire roasted diced tomatoes
1t chipotle pepper powder
1T ancho chili powder
1-1/2 t ground cumin
3/4 t oregano leaves
1-1/2 t paprika
2t salt (more or less, to taste)
1lb chicken breast meat
1 can black beans, drained and rinsed
2T fresh lime juice (1/2 a large lime)
1c dry white rice
cheese & sour cream for serving
Saute the peppers and onions in the oil for 3-5 minutes, then add garlic and saute another minute. Add the chicken broth and tomatoes (with their juice), along with all the spices. Bring to a boil.
While the liquid is heating, pound the chicken breast so that it’s flat and even. Add it to the liquid then boil for about 10 minutes, just until cooked through.
Take the chicken out and let it cool, then cut or shred it into bite-sized pieces. Meanwhile, stir the rice into the soup and let it simmer for 15 minutes to cook fully. (You can also cook the rice separately, which will make a soup that’s less stew-like).
Once the rice is cooked, add back the cut-up chicken, along with the black beans, cilantro and lime juice. As a finishing touch, stir in some sour cream and/or cheese if you want.