When it is cold outside, this is the perfect lunch or dinner. I use grilled chicken breasts that are diced to enhance the flavor of the soup.
Ingredients:
1 onion
1 carrot, peeled
1 red bell pepper, seeded
1 Tablespoon olive oil
2 garlic cloves, minced
2 cups diced chicken breasts
3/4 cup uncooked rice
1-14 oz. can petite diced tomatoes
1/4 cup sliced, jarred jalapeños
1 teaspoon cumin
1/2 teaspoon black pepper
8 cups chicken broth
Avocado
Shredded cheddar cheese
Tortilla chips
In a food processor combine onion, carrot, and pepper until finely chopped. Heat oil in a large dutch oven over medium heat and add the vegetables, cooking for 5-10 minutes or until tender. Add garlic and cook for 30 seconds. Add chicken, rice, tomatoes, jalapeños, spices, and chicken broth. Bring to a boil and simmer on low heat for 30 minutes. Ladle into bowls and add chopped avocado, shredded cheese, and crushed up chips on top.
Serves: 8