Southwest Chicken and Rice Soup
Southwestern Chicken and Rice Soup is a one-pan meal that is on the table in 30 minutes. It features green chiles and cumin which is nicely offset by creamy coconut milk.
Servings 6 servings
Calories 401kcal
Ingredients
- 1 cup canned full fat coconut milk
- 3 cans 14.5 oz each chicken broth
- 1 small can green chiles
- ¾ cup uncooked rice I used basmati
- ¼ teaspoon garlic powder
- ¼-1/2 teaspoon cumin
- pepper and salt to taste
- 2 cups cooked shredded, chicken (rotisserie chicken tastes great, just be sure it's gluten free)
- Corn tortillas cut into strips or tortillas sour cream, avocados, cheese, etc. for toppings
Instructions
- Combine all ingredients except chicken in a large pot and stir to combine. Cover and bring to a boil. Reduce heat to low and simmer about 20 minutes until rice is barely done. Check the package of whichever rice you are using, and check to see if it's done 5 minutes before the lowest cooking time on the package.
- Stir in shredded chicken.
- Ladle into bowls and top with shredded corn tortillas, sour cream, avocados, and cheese.
Nutrition
Serving: 1g | Calories: 401kcal | Carbohydrates: 36g | Protein: 20g | Fat: 20g | Saturated Fat: 10g | Polyunsaturated Fat: 8g | Cholesterol: 43mg | Sodium: 474mg | Fiber: 3g | Sugar: 2g