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Southwest Chicken and Rice Soup

Southwest chicken and rice soup takes easy ingredients of cooked chicken in  a spicy tomato based broth with rice, beans and tons of veggies.
Southwest Chicken and Rice Soup

Southwest Chicken and Rice Soup

By Sue Lau | Palatable Pastime

Southwest chicken and rice soup is my recipe of the day with the  blogging group Improv Cooking Challenge.  For March, our challenge was to make a recipe that includes both beans and rice.

It’s wild, isn’t it? This covid-19 thing going on. And everyone is talking about how severely it is impacting the availability of foods and supplies at the market. We are told to stock up.

Easy is Good!

It’s rather convenient that I had this recipe set back in my files. I think if someone were feeling under the weather, the soup might  make them feel  better. Plus- it uses basic pantry ingredients to pull together in a snap.

You can use freezer stash cooked chicken, which I always have in force, since we just can’t manage to eat the entire bird between the two of us in one sitting. Or you could opt for rotisserie chicken or even canned chicken.

After that, the beans/rice came packaged together or you could use what you have cooked up or leftover. And a few other pantry items plus a zuke from the veggie drawer. I usually buy several  of those each week since they are so easy to saute in a skillet for a quick side dish.

Southwest Chicken and Rice Soup

So here’s to hoping you don’t need  something this easy- although  it might be a good idea to plan meals ahead to make sure someone who doesn’t have much cooking skill can get something together.

This is one easy idea. If you have other easy ideas that people  can  use as inspiration, let us know in the comments below. If we brainstorm, we can get through trying times a lot easier.

Stay well, my friends. ~s

improv cooking challenge

March Improv Cooking Challenge

1 Ingredient + 1 Ingredient= Endless Possibilities

Beans and Rice

Southwest Chicken and Rice Soup

Southwest Chicken and Rice Soup

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Southwest Chicken and Rice Soup

Southwest Chicken and Rice Soup

Sue Lau
Prep Time 15 mins
Cook Time 10 mins
Course Soup, Soups and Stews
Cuisine American, Southwest

Ingredients
  

  • 2 tablespoons olive oil
  • 1 large onion chopped
  • 5 cloves garlic chopped
  • 1 medium zucchini diced
  • 1-1/2 pounds chopped cooked chicken
  • 1 can (15 ounce) diced tomatoes (with liquid)
  • 1 can (46 ounce) tomato juice
  • 1 can (15 ounce) Del Monte Southwest Corn with Poblano and Red Peppers
  • 1 package (8.5 ounce) Uncle Ben's Ready Rice: Brown Rice and Black Beans
  • 1 teaspoon black pepper
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 2 teaspoons ground cumin
  • 1/2 teaspoon ground turmeric
  • hot sauce (to taste)

Instructions
 

  • Heat olive oil in a deep pot and saute the onion, garlic and zucchini until the onion softens.
  • Add remaining ingredients and heat through.

Notes

From the kitchen of palatablepastime.com
Keyword black beans, rice

Southwest Chicken and Rice Soup

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3 responses

  1. I’ve never seen the Uncle Ben’s Beans and Rice Mixture. I think that would be something I should stock for the food pantry. Going to keep an eye out.

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