1 T. oil
1/3 c. onion, chopped
1/4 c. green bell pepper, chopped
1/4 c. red bell pepper, chopped
1garlic clove, minced
1/4 c. flour
2 cans (14 oz.) chicken broth
1 c. water
2 c. cooked chicken
1 t. chili powder
1/2 c. long-grain rice, uncooked
Mexican-blend shredded cheese
Heat oil in a large pot. Add peppers and onion; cook and stir until soft. Add garlic and stir in flour; gradually stir in chicken broth. Stir in water, chicken, chili powder and rice. Bring to a boil; reduce heat and simmer for 15-20 minutes or until rice is cooked. Remove from heat; top with cheese. Serve immediately.
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Tips: This soup was tasty without being spicy. Once you add the rice make sure you watch the soup. If it cooks too long, the rice will absorb all the extra liquid. If you have leftovers, you might want to add some extra chicken broth to bring it back to a soup consistency. I also shared this recipe at Kitchen Stewardship's Carnival of Super Foods.
Recipe adapted from 365 Favorite Brand Name Slow Cooker Recipes & More
2 comments:
Yum... I'm always looking for ways to use more peppers -- this sounds fantastic. Glad it's not overly spicy -- that's what we like around here :)
Simple, AND Mexican. Hubby will love it. And I've been needing more s.c. meals.
Thank you for joining the first October Fest Carnival of Super Foods! Next week’s theme is Super Foods (which include basic things like garlic, onions, and apples). Hope to see you back!
Katie
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