Spicy Chicken Enchilada Rice Soup

• 1 tablespoon olive oil
• 1 medium onion, diced
• 1 bell pepper, diced
• 2 cloves garlic, minced
• 1 jalapeño, seeded and diced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 can (14.5 oz) diced tomatoes
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) black beans, drained and rinsed
• 2 cups cooked shredded chicken (rotisserie works great)
• 1 cup uncooked long-grain rice
• 4 cups chicken broth
• 1 cup enchilada sauce
• 1/2 cup shredded cheddar cheese
• Salt and pepper to taste

Steps

1. 1 Heat olive oil in a large pot over medium heat. Add onion, bell pepper, and jalapeño; cook until softened.
2. 2 Add garlic, cumin, and chili powder; cook for another minute.
3. 3 Stir in diced tomatoes, kidney beans, black beans, shredded chicken, rice, chicken broth, and enchilada sauce.
4. 4 Bring to a boil, then reduce heat, cover, and simmer for 20 minutes or until rice is cooked.
5. 5 Season with salt and pepper to taste.
6. 6 Serve hot, topped with shredded cheddar cheese.

Equipment

• Large pot
• Cutting board
• Chef's knife
• Measuring cups and spoons

Variations

• Add corn for extra sweetness and texture.
• Top with fresh cilantro and a squeeze of lime for a zesty kick.

Substitutions

• Substitute chicken broth with vegetable broth for a vegetarian version.
• Use rotisserie chicken or leftover cooked chicken for convenience.

Pairings

• Warm corn tortillas
• Fresh avocado salad
• Lime wedges

Nutrition

Tips

• For a vegetarian option, omit the chicken and use vegetable broth.
• If you prefer less spice, remove the seeds and membranes from the jalapeño or omit it entirely.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stove or in the microwave until hot.

Freezing: Freezes well for up to 3 months. Thaw in the refrigerator overnight and reheat gently on the stove.

Serving Suggestions

• Serve with warm tortillas and a dollop of sour cream.
• Pair with a fresh avocado salad for a balanced meal.

FAQ