Chipolte chicken and Wild Rice stoup

Name: Chipolte chicken and Wild Rice stoup Recipe
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 6
Ingredients: 2 skinless chicken breasts; 1/2 cup wild rice uncooked; 1 can black beans rinsed; 1 small can corn; 1 can fire-roasted tomatos diced (regular if none in store); 1 quart chicken stock low-sodium and fat; 1 cup onion diced; 2 cloves garlic minced; 1/2 tbl Mrs. Dash chipolte seasoning (or chipolte peppers cumin and cayennne); 2 tsp paprika; 1 tsp thyme; 1 bay leaf; 1/2 cup carrots chopped; 1 bell pepper diced; 1/2 cup celery chopped

(6)

Minutes to Prepare: 10
Minutes to Cook: 40

Number of Servings: 6

Ingredients

2 skinless chicken breasts1/2 cup wild rice uncooked1 can black beans rinsed1 small can corn1 can fire-roasted tomatos, diced (regular if none in store)1 quart chicken stock, low-sodium and fat1 cup onion, diced2 cloves garlic, minced1/2 tbl Mrs. Dash chipolte seasoning (or chipolte peppers, cumin, and cayennne)2 tsp paprika1 tsp thyme1 bay leaf1/2 cup carrots chopped1 bell pepper, diced1/2 cup celery chopped

Directions

Start wirh a stock pot and heat oil over medium heat. Cook chicken seasoning with chipolte seasoning and paprika. Once cooked add rice and toast for a few minutes. Then add onions and cook to translucence. Take the chicken out and add the rest of the vegtables, herbs, beans, and stock. Shred the chicken, add it back into the soup and simmer for 30-40 minutes or until the rice is cooked.

I would garnish with some cilantro, avocado, and/or tortilla strips.

Number of Servings: 6

Recipe submitted by SparkPeople user LOSUNS.

Servings Per Recipe: 6

Nutritional Info Amount Per Serving

Calories: 187.2
Total Fat: 2.6 g
Cholesterol: 22.8 mg
Sodium: 937.2 mg
Total Carbs: 27.5 g
Dietary Fiber: 5.4 g
Protein: 14.9 g

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Member Reviews

MDAWNOTT
Honestly, I didn't think I'd like this as I'm a "plain-old chicken noodle soup" person. But, my oh my, this was FANTASTIC! - 4/29/08
MUSICTEACHER2
LOVED this recipe! The soup is so flavorful! I cooked my black beans from dry beans and used frozen corn to cut the sodium further. I also added fresh chopped cilentro at the end. I'll be making this again! - 1/20/08
JENDOLLAR
fabulous!!!!!!!!!!!! - 1/10/08