In a large pot, bring 5 cups of water to a boil. (I added onion, garlic, a tsp of salt, and pepper.) Boil chicken breasts, covered, for 20-25 min or until juices run clear. Let chicken rest/cool. Strain chicken broth and set aside.
I love soup. I came up with this recipe when I was pregnant and made it all the time! It is full of protein, fiber, and all kinds of deliciousness. Make it as mild or spicy as you want. I like it spicy and because my husband and sons are not spicy fans, I make this huge pot just for me and then eat it for lunch every day for a week!
2 bone in chicken breasts 7 cups water, divided
2 tbs olive oil 1 onion, chopped 2 cloves minced garlic 1 tbs chili powder 2 tsp cumin 1/2 tsp dried oregeno Red pepper to taste Salt to taste (I used seasoning salt) 1 can Rotel tomatoes 1/2 cup uncooked rice 1 can black beans, rinsed and drained 1 cup frozen sweet corn
In the same pot, saute chopped onion in 2 tbs olive oil until tender. Add garlic and cook for 1 minute.
Add strained chicken broth, Rotel, 2 cups of water, beans, spices (not salt) and rice. Bring to a simmer and cook uncovered for 15-20 minutes or until rice is done.
Meanwhile, shred chicken. Add corn and chicken to soup and simmer, covered, for another 5-10 minutes. Taste and season with salt.
Serve with shredded cheese, crushed tortilla chips and sour cream (or any other toppings you like!)
Like many soups, this one is better the next day. Make it on a Monday and enjoy it for lunch for the next week!