This hearty soup is sure to keep you warm and fill you up. I really enjoyed this Chicken Black Bean and Rice Soup.
Usually, I write my post the night that I share them, but tomorrow is the night before Thanksgiving and I will be staying at my mom’s house. I will be too busy visiting to think about my blog, oh I am sure that it will enter my thoughts. Especially think about the fact that will be publishing when I set up to go live. One can only cross your finger and hope that it publishes on time.
So many of us will be stuffing our faces with turkey and all of the fixings come this Thursday. But when the last bite of turkey and cranberry sauce is eaten, I will be thinking that I won’t have to eat for a week. But, the truth is I know that I will be ready to eat the following day. And since the weather has turned cold, I will be looking for some warm and cozy comfort food.
This soup fits the bill. It actually got a little thicker than what I hoped that it would be. But the thing is I thought I would use dried beans instead of the canned beans that I usually use. Even though I soaked them overnight it took longer than what I expected to cook the beans, causing the soup to thicken a bit too much. Well at least for what I was expecting.
The flavor is perfect or at least I think it perfect, just a bit of heat and great flavor… really comforting. So the next time I make this I will be using canned beans to reduce the cooking time, for a little bit thinner broth.
Wishing all my USA friends and readers a Happy Thanksgiving on Friday. I hope you enjoy the day!
- 2 cooked chicken breast cut into cubes
- 2 tablespoon olive oil
- 1 medium onion chopped
- 1 tablespoon jalapeno minced
- 4 ounce can green chiles
- 14.5 ounce can of diced tomatoes
- 6 ounce can tomato paste
- 48 ounces of chicken broth
- 2 cups salsa
- 15 ounce can black beans
- 1/2 cup rice uncooked
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- Salt and pepper to taste
- In a large Dutch oven or soup kettle, heat the olive oil and add the onion and jalapeno pepper. Cook for about 4 to 5 minutes, stirring occasionally.
- Add the remaining ingredients, stir to combine well. Over medium to medium-high heat bring to a boil. Reduce heat and simmer until rice is tender, stirring occasionally. Serve with sour cream, cheddar cheese, and tortilla chips, if desired or top with your favorites.