• Rick the Gourmet Realtor


Updated: Nov 30, 2021

Rick's Southwest Chicken Soup


  • 2 boneless skinless chicken breast, cut into bite-sized pieces and tossed with ½ tsp of each of the following: McCormick Mexican style chili powder, McCormick ground cumin, coarse kosher salt, fresh ground black pepper

  • 1 cup rice select texmati rice grown in the USA

  • 8 cups Ralph's Private Selection organic chicken broth

  • 2 carrots, peeled and sliced

  • 6 to 8 green onion stalks,  sliced(white part only)

  • 1 small Anaheim chili - seeds and ribs removed, then small dice

  • 6 tomatillos - remove husks, wash and small chop

  • 1 can 14.5 oz S&W petite cut tomatoes in rich juice, keep juice

  • 1 can 15 oz Libby's Naturals whole kernel corn, drained

  • 1 can 15 oz Ralph's organic black beans, drained and rinsed

  • Seasoning Mix for Soup

  • 1 teaspoon McCormick Mexican style chili powder

  • 1 teaspoon McCormick ground cumin

  • 1 teaspoon of coarse kosher salt

  • 1 teaspoon fresh ground black pepper

Cook chicken and heavy Skillet with 2 tablespoons extra-virgin olive oil over medium-high heat until cooked through - 6 to 8 minutes. Set aside to add to soup.

In an 8-quart stock pot on medium heat, pour in 2 tablespoons of extra-virgin olive oil, toss in all fresh vegetables and saute 3 to 4 minutes

Pour in can of tomatoes with juice and chicken broth, and bring to light boil

Stir in seasoning mix then add rice, corn, and beans. Reduce heat to simmer - just lightly bubbling, and cover pot. Simmer for 10 to 12 minutes until rice is just tender

Stir in chicken and simmer 2 minutes

Ladle into bowls and top with shredded cheese

Serve with homeboy tortilla strips and enjoy a Corona, a margarita, or your favorite beverage, and enjoy!

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