By: Cooking Classy
Yield: 7 servings
Ingredients
- 1 cup dry brown rice
- 2 bell peppers, chopped into 1/2-inch pieces (3 cups)
- 2 cups chopped yellow onion (2 small)
- 4 cloves garlic, minced
- 1 Tbsp. olive oil
- 5 1/2 cups low-sodium chicken broth
- 1 (14.5 oz.) can fire roasted diced tomatoes
- 4 tsp chili powder
- 1 Tbsp. ancho chili powder
- 1 1/2 tsp ground cumin
- 1 1/2 tsp paprika
- 3/4 tsp oregano
- Salt and freshly ground black pepper
- 1 lb. boneless skinless chicken breast
- 1 (14.5 oz.) can black beans, drained and rinsed
- 1/3 cup chopped cilantro
- 2 Tbsp. fresh lime juice
Directions:
- Prepare rice according to directions listed on package.
- Meanwhile, heat olive oil in a large pot over medium-high heat.
- Add bell peppers and onion and sauté 3 minutes then add garlic and sauté 1 minute longer.
- Pour in chicken broth and diced tomatoes.
- Stir in chili powder, ancho chili powder, cumin, paprika, oregano and season with salt and pepper to taste.
- Add chicken and bring to a light boil.
- Reduce heat to medium-low, cover and simmer until chicken has cooked through (chicken should register 165 degrees in center on an instant read thermometer), about 10 – 15 minutes.
- Transfer chicken to a cutting board (while continuing to cook soup mixture to soften veggies) and let chicken rest 5 minutes, then cut into small strips.
- Return chicken to soup, stir in cooked rice (if you don’t plan on serving the whole pot of soup right away, don’t add the rice – it will begin to absorb the broth as it rests so just add the rice to each serving), black beans, cilantro and lime juice.
- Serve warm.
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