This recipe is very easy to make despite having a lot of different ingredients.
I adapted it from the Pioneer Woman. She used tortillas in the soup instead of rice. If your family loves Mexican, they’ll go crazy for this soup! Enjoy!
2 cups of cooked boneless leftover chicken (shredded)
1 small onion (minced)
1 small red pepper (minced)
2 cloves of garlic (minced)
2 tablespoons of olive oil
1 tablespoon of chili powder
1 teaspoon garlic powder
1 teaspoon paprika
1 teaspoon salt
1 tablespoon tomato paste
1 or 2 cups of crushed tomatoes
1/2 cup Hot Salsa
1 large can of black beans
1 cup of rice
10 cups of water
2 chicken bouillon cubes
2 tablespoons of corn flour (medium grind)
1 cup of corn (optional)
Saute the onion, garlic, and peppers in the olive oil, in a large heavy soup pan.
Add the salt, pepper, spices, tomato paste, tomatoes, salsa, water and bouillon and let cook on medium for about 5 – 10 minutes for the spices to blend.
Add the beans, rice, corn flour and chicken and cook for about 20 minutes on medium low heat stirring once in a while so the corn flour does not stick.
Do you notice the Gonsalves brand of corn flour?
Taste the soup and add more seasonings to your taste. Continue cooking for another 10 minutes on low heat. The soup will thicken as it cooks so you may need to add more water if you like a thinner soup.
While the soup cooks, prep the toppings. You can add as many as you like to your taste.