Prep Time
30 minutes
Cook Time
60 minutes
Serves
10-12
Ingredients
- 1 cup brown rice, cooked
- 2 large orange, red or yellow peppers, chopped
- 2 cups yellow onions, chopped
- 2 teaspoons minced garlic fresh or canned
- 1 Tbs. olive oil
- 6 cups chicken broth
- 4 teaspoons chili powder
- 1 ½ teaspoons ground cumin
- 1 ½ teaspoons paprika
- ¾ teaspoon oregano
- Add salt and ground pepper to taste
- 1 pound boneless skinless chicken breast, cooked and cut into chunks
- 1- 14.5 oz can black beans, drained and rinsed (Recommended brand: S&W)
- 1/3 cup chopped cilantro
- 2 Tablespoons. fresh lime juice
- Optional toppings:
- Cheese – Shred the cheese yourself from a block of cheese
- Gluten free sour cream (Recommended brand: Daisy)
Steps
Heat olive oil in a large pot over medium heat and sauté onions, garlic, and bell peppers until garlic is browned and onions are translucent.
Pour in chicken broth and add chili powder, cumin, paprika, oregano and season with salt and pepper to taste. Bring to a light boil, then reduce heat to medium-low, cover and simmer for 10-15 minutes.
Then add cooked chicken, black beans, cilantro and lime juice.
Add rice if you are serving immediately. If you don’t plan on serving the whole pot of soup right away, don’t add the rice. It will begin to absorb the broth as it rests.
Add cheese and sour cream if desired.
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