Black Bean Chicken Rice Soup
This is excellent comfort food on a brisk cold snowy day. This is a thick soup I put together with what i had in the kitchen one day. Too cold and snowy to run to the store. My husband liked it. Hopefully, you will, too. :) Side note: You can cook the chicken ahead of time and store in the refrigerator in the broth until you are ready to continue. Then, you only have about 30-40 minutes until you can enjoy your soup. :)
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INGREDIENTS
Nutrition- 8cups water
- 1
- 2teaspoons salt
- 1⁄2teaspoon pepper
- 3
- 1(16 ounce) jar salsa
- 1(1 1/4 ounce) package taco seasoning
- 4teaspoons minced garlic
- 1⁄2teaspoon hot pepper sauce
- 1teaspoon Worcestershire sauce
- 1⁄8teaspoon celery seed
- 1tablespoon lemon juice
- 1 1⁄2cups instant brown rice
- 1teaspoon chicken bouillon
- 1tablespoon brown sugar
- 1tablespoon instant mashed potatoes
- shredded cheddar cheese
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DIRECTIONS
- In Dutch oven, combine chicken, water, onion, bay leaves, salt and pepper. Bring to a boil. Reduce heat; simmer, covered, until chicken is tender, about one hour. Remove chicken; cool slightly. Cut into bite-size pieces. Remove bay leaves.
- Add chicken pieces and the rest of the ingredients to the pot, bring just to a boil then reduce to a simmer, uncovered. Cook for approximately one-half hour stirring occasionally.
- Serve with cheese.
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