This soup is so fast you can have it on the table in less than 30 minutes. (Using leftover cooked chicken breast is the secret.) We like to serve ours with tortilla chips and chives with a side of guacamole to cool things down!
In light of my recent switch to gluten-free living this soup will fit in nicely. :)
In light of my recent switch to gluten-free living this soup will fit in nicely. :)
INGREDIENTS
32 oz. low sodium chicken broth
1/2 red onion, diced
1 clove garlic, minced
4 Tbsp. brown rice
1 Tbsp. chicken base
1/2 cup prepared salsa of choice
1 cup cooked chicken breast, cubed
OPTIONAL GARNISHES
sliced avocado
corn tortilla chips
sour cream
monterrey jack cheese
chives
cilantro
PROCESS
1. Bring broth to a boil in a medium saucepan.
2. Add rice. Simmer 10 minutes.
3. Add onion, garlic, salsa and chicken base and simmer for 10 minutes more.
4. Add cubed chicken and bring to warm. Serve with desired garnishes.
2. Add rice. Simmer 10 minutes.
3. Add onion, garlic, salsa and chicken base and simmer for 10 minutes more.
4. Add cubed chicken and bring to warm. Serve with desired garnishes.
Hmmmmm,good! Thanks so much for sharing...I'll try this.
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Pat
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