Smoky Chicken, Bean & Rice Soup
This Smoky Chicken, Bean & Rice Soup is a simple, hearty dish that fills the kitchen with a warm, smoky scent and provides easy comfort for any night of the week.
Ingredients
Main Ingredients
- 2 cups cooked shredded chicken Use leftover roast chicken to save time.
- 1 can pinto beans, drained and rinsed Can substitute with black beans or kidney beans.
- 1 cup cooked rice Adjust according to preference.
- 1 onion, diced
- 3 cloves garlic, minced
- 1 can diced tomatoes
- 4 cups chicken broth Use vegetable broth for a vegetarian version.
- 2-3 smoked chilies (or to taste) Replace with chipotle in adobo for a different smoky heat.
- Salt and pepper to taste
- Fresh cilantro for garnish Adds brightness when served.
- Lime wedges for serving Provides a fresh zing.
Instructions
Preparation
- In a large pot, sauté the onion and garlic until translucent.
- Add the smoked chilies and tomatoes, cooking for a few more minutes.
- Pour in the chicken broth, and bring the mixture to a gentle simmer.
- Stir in the shredded chicken, pinto beans, and cooked rice.
- Season with salt and pepper to taste, and let it simmer for about 20 minutes.
Serving
- Serve hot, garnished with fresh cilantro and lime wedges on the side.
- Offer warm tortillas or crusty bread for dipping.
Notes
If the soup thickens in the fridge, add a splash of broth when reheating. Cool the soup to room temperature before storing. Refrigerate in an airtight container for up to 4 days, or freeze in portions for up to 3 months.