Tex-Mex Chicken and Rice Soup
"This simplified scratch-made soup is a spicy (but not too spicy) step beyond basic chicken soup. Made with chili powder, cumin, green chiles, corn and tomatoes, there’s plenty of flavor to go around. Add rice toward the end of cooking to keep the texture just right, and when it’s good and hot, serve with crunchy tortilla chips and a helping of shredded Mexican cheese blend for a hearty, satisfying meal in a bowl...."
INGREDIENTS
•
2
tablespoons butter
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1
package (20 oz) boneless skinless chicken th
•
1/2
teaspoon salt
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1/4
teaspoon pepper
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1/2
cup chopped onion
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2
cloves garlic, finely chopped
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1
carton (32 oz) Progresso™ chicken broth
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1
can (14.5 oz) Muir Glen™ organic fire roaste
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1
teaspoon chili powder
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1/2
teaspoon ground cumin
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1/2
cup uncooked long-grain white rice or conv
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1
can (4.5 oz) Old El Paso™ chopped green chil
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1
cup frozen whole kernel corn
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Shredded Mexican cheese blend, tortilla strip
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