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A Cooking Adventure with Thom

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Tex-Mex Chicken and Rice Soup

BY Reeni

Servings: 6



Tender cubes of chicken, rice and corn swimming in a mildly spiced, tomato-infused broth with confetti-sized pieces of onion, red bell pepper, black olives and salsa.



3 tablespoons olive oil, divided
coarse salt and fresh black pepper
1 pound boneless chicken breasts, cut into small cubes
1 small onion, diced
1 red or green bell pepper, diced
1/2 cup finely chopped black olives
3 cloves garlic, minced
1 + 1/2 teaspoons chili powder
1 teaspoon dried oregano (preferably Mexican), crushed between fingertips
1/2 teaspoon dried thyme
1/2 cup uncooked long or medium-grain white rice, rinsed well in a wire strainer with cold water
5 cups low-sodium chicken broth
1 cup salsa
2/3 cup fresh or frozen corn


For serving:
fresh chopped cilantro
lime wedges
shredded sharp cheddar cheese
sour cream
tortilla chips

Cooking Method

1. In a large soup pot heat 1 tablespoon of oil over medium heat. Season the chicken well and cook, stirring often so all sides get browned. Remove to a dish and set aside.
2. Add 2 tablespoons of oil to the pot over medium-low heat and sauté the onion, pepper, garlic and olives together 5 minutes, season well with salt and pepper and stir often.
3. Mix in the chili powder, oregano, thyme and rice, cook 3 minutes.
4. Stir the chicken back into the pot and add the broth, salsa and corn. Bring to a simmer and cook 30 minutes. Stir and taste often - seasoning as needed.
5. Serve with toppings like cilantro, cheese, sour cream, lime and tortilla chips if desired.

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