Chipotle Chicken and Rice Soup
Cool weather calls for comfort food and this Chipotle Chicken and Rice soup will have everyone running towards the dinner bell. It’s the perfect recipe to warm you up, on a cool day, with a spicy kick from the chipotle peppers.
2 tablespoons Riceland Rice Bran Oil
1 cup matchstick carrots
1 cup celery, diced
1 small onion, diced
3 teaspoons garlic, minced
1 cup milk
1 can cream of chicken soup
6 cups chicken broth, divided
½ teaspoon oregano
1 teaspoon cumin
1 cup Riceland Long Grain Rice, uncooked
1 rotisserie chicken, shredded (or 3 cups shredded cooked chicken)
2 tablespoons diced chipotle peppers in adobo sauce
salt and pepper, to taste
shredded cheddar cheese, optional
- In a large pot or Dutch oven, sauté carrots and celery in oil for 10 minutes over medium heat. Add onions and sauté for an additional 5 minutes or until tender. Add garlic and sauté, stirring frequently for 2 additional minutes. Add milk and soup. Stir until well combined. Add 4 cups of chicken broth, oregano, and cumin. Stir. Bring to a boil. Reduce heat; cover and simmer for 20 minutes.
- In the meantime, cook rice according to package directions replacing the water with 2 cups chicken broth. Shred the chicken.
- Add cooked rice, shredded chicken, and chipotle peppers to soup mixture. Add salt and pepper to taste. Heat through.
- Serve with shredded cheddar cheese if desired.
- Eat and enjoy!
Arroz con Pollo (rice and chicken)
To finish the dish, bring the chicken mixture to a boil, stir in the rice and water, reduce heat, cover and simmer until the rice is tender, about 20 to 25 minutes. If it starts to dry out and rice...
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