Chicken, Peppers, Corn and Rice Soup (without the tortillas)

3 Red Bell Peppers
2 Yellow Bell Peppers
2 Orange Bell Peppers
1 Yellow Onion
2 Large Tomatoes
6 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 beans
2 Cups Pinto Beans

9 Chicken thighs
2 large cans of Muir Glen Organic diced Fire roasted tomatoes
1 can of Muir Glen Organic Tomato Paste
2 cans of Trader Joes Fire Roasted Diced Chile
1 Jar of Sprouts Roasted Garlic Salsa
1 package of Trader Joes Taco Seasoning
Juice of 5 limes
Juice of 1 lemon


2 bags of Trader Joes Roasted Corn

7 tsp of Better than Boullion
11 oz of Trader Joes lite Mexican Cheese

You could put the tomatoes in the crock pot with the chicken and canned tomato mixture.

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.