Equipment
- Large Stockpot
Ingredients
- 3 tablespoons vegetable oil
- 1 medium Onion chopped
- 1 large Red Bell Pepper seeded and chopped
- 2 large carrots sliced
- 3 stalks celery sliced
- 2 cloves Garlic minced
- 1 jalapeno seeded, chopped
- 16 ounces boneless, skinless chicken breasts
- 6 to 8 cups chicken broth
- 1 cup Rice
- 15 ounce diced tomatoes
- 1 cup whole kernel corn
- 1 cup Black Beans drained, rinsed
- 2 teaspoons Ground Cumin
- 1 teaspoon Salt
- 1/2 teaspoon Black Pepper
- 2 tablespoons lime juice or the juice of 1 lime
Optional Garnishes
- fresh cilantro minced
- Sour Cream
- Tortilla Chips
- avocado slices or chunks
- shredded cheddar cheese
Instructions
- In a large soup pot heat the oil over medium heat. Add in the onion, celery, carrots and red pepper. Sauté for approximately 5 minutes.
- Add in the garlic and jalapeno. Cook for another 2 minutes.
- Add in the chicken breast, chicken broth, rice, tomatoes, corn, black beans, cumin, salt and black pepper to the pot. Stir well to combine. Bring the mixture to a boil then reduce the heat and simmer for 20 minutes or until the rice has softened and the chicken is cooked through. Stir occasionally while cooking to keep the rice from sticking to the bottom of the pot.
- Remove the chicken once it is cooked and cut it up or shred it then return it to the pot.
- Add the juice of one lime and fresh cilantro (if desired).
- Top each bowl with your favorite toppings as desired such as sour cream, shredded cheese, tortilla strips or even pieces of avocado.
Nutrition
Serving: 1g | Calories: 370kcal | Carbohydrates: 46g | Protein: 24g | Fat: 10g | Sodium: 1636mg | Fiber: 6g
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