Taco Chicken & Rice Soup

Posted Feb 4th, 2016

February 4th is National Homemade Soup Day. This Chicken & Rice Soup has a South-of-the-border kick. It’s easy to make and only uses one pot, making clean up a breeze! We teamed up with Best Choice and Clearly Organic for this tasty dish.


8 cups Best Choice Chicken Broth
1 lb. Best Choice Boneless, Skinless Frozen Chicken Breasts
1 cup Superior Selections Brown & Wild California Rice
1 ½ tbsp. Best Choice Tomato Past
1 can Best Choice Black Beans, drained and rinsed
1 can Best Choice Corn, drained
1 can Best Choice Diced Tomatoes
¼ tsp. cayenne
2 tsp. cumin
2 tsp. chili powder
2 tsp onion powder
2 tsp Italian seasoning or oregano
1 ½ tsp garlic salt
1 bay leaf
1 red onion
1 avocado
1 can Best Choice Sliced Black Olives



Heat up frozen chicken in the microwave for 10 minutes. Stir all ingredients together in a large pot. With the lid on, bring to a boil. Then lower heat to a simmer for 25-30 minutes (or until rice is fully cooked), stirring regularly so that rice doesn’t stick to the bottom of the pot. Five minutes before soup is complete, remove chicken from the pot and shred. Replace chicken and remove bay leaf. Serve with fresh cilantro, chopped red onion, avocado and black olives on top.

Taco Chicken & Rice Soup Taco Chicken & Rice Soup 2 Taco Chicken & Rice Soup 3
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