Chicken, Peppers, Corn and Rice Soup (without the tortillas)
- Number of Servings: 22
Ingredients
3 Red Bell Peppers2 Yellow Bell Peppers2 Orange Bell Peppers1 Yellow Onion2 Large Tomatoes6 TBSP Olive oil (for sautéing onions and peppers)12 Cups of Ready made brown rice (4 cups rice and 8 cups water)3/4 cup Kidney beans2 Cups Pinto Beans9 Chicken thighs2 large cans of Muir Glen Organic diced Fire roasted tomatoes 1 can of Muir Glen Organic Tomato Paste2 cans of Trader Joes Fire Roasted Diced Chile1 Jar of Sprouts Roasted Garlic Salsa1 package of Trader Joes Taco SeasoningJuice of 5 limesJuice of 1 lemon2 bags of Trader Joes Roasted Corn7 tsp of Better than Boullion11 oz of Trader Joes lite Mexican Cheese
If using beans from bulk then let 1.5 cup of pinto and 1/2 cup of Kidney beans soak in water over night.
On the next day, drain the beans. Simmer the beans in 4 cups of fresh water for 1-2 hours (until tender)
Sauté chopped onions in 1-2 tbsps. of olive oil.
Sauté all chopped peppers in olive oil (remaining 4 tbsp.)
Chop and sauté of cook tomatoes
cook rice ( mine takes 40 minutes or so to simmer)
chop cilantro
In a crockpot put in chicken, diced tomatoes, salsa, lime juice, lemon juice, tomato paste, taco seasoning, and diced chile. Let cook on low for 6 to 8 hours. Shred.
Mix everything together minus the water in one large pot.
heat on the stove using 4 cups of water to 6 cups of soup mixture and 1 tsp of better than boullion. (7 times).
Garnish 2 cups of soup with 1/8 cup (.5 oz) of shredded cheese (otherwise, it sticks to the pot if you cook it with the soup)
Serving Size: makes 22 2-cup servings (2.25 cups with the cheese)
Number of Servings: 22
Recipe submitted by SparkPeople user AMBURROWS.
On the next day, drain the beans. Simmer the beans in 4 cups of fresh water for 1-2 hours (until tender)
Sauté chopped onions in 1-2 tbsps. of olive oil.
Sauté all chopped peppers in olive oil (remaining 4 tbsp.)
Chop and sauté of cook tomatoes
cook rice ( mine takes 40 minutes or so to simmer)
chop cilantro
In a crockpot put in chicken, diced tomatoes, salsa, lime juice, lemon juice, tomato paste, taco seasoning, and diced chile. Let cook on low for 6 to 8 hours. Shred.
Mix everything together minus the water in one large pot.
heat on the stove using 4 cups of water to 6 cups of soup mixture and 1 tsp of better than boullion. (7 times).
Garnish 2 cups of soup with 1/8 cup (.5 oz) of shredded cheese (otherwise, it sticks to the pot if you cook it with the soup)
Serving Size: makes 22 2-cup servings (2.25 cups with the cheese)
Number of Servings: 22
Recipe submitted by SparkPeople user AMBURROWS.
Nutritional Info Amount Per Serving
- Calories: 364.6
- Total Fat: 9.6 g
- Cholesterol: 30.9 mg
- Sodium: 768.4 mg
- Total Carbs: 52.1 g
- Dietary Fiber: 8.6 g
- Protein: 18.0 g
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