Mexican Chicken and Rice Soup

This comforting Mexican chicken and rice soup, which requires only five minutes of prep time, is made using one pot which equals a very quick, and effortless, cleanup. Be sure to top each serving with a dollop of non-fat Greek yogurt, chopped cilantro, and tortilla chips, for the full effect.

Ingredients:

• 8 cups chicken broth
• 1 pound boneless skinless frozen chicken breasts
• 1 cup dry brown rice
• 1 1/2 tablespoons tomato paste
• 1 (15 oz) can of black beans drained and rinsed
• 1 (15 oz) can of corn drained
• 1 (15 oz) can of diced tomatoes
• 1/4 teaspoon Cayenne more or less to taste
• 2 teaspoons cumin
• 2 teaspoons chili powder
• 1 1/2 teaspoons garlic salt
• 2 teaspoons onion powder
• 1 bay leaf
• 2 teaspoons oregano

Instructions:

1. Stir everything together in a large stockpot.
2. Bring to a boil with the lid on.
3. Once boiling, lower heat and simmer for 25-30 minutes with the lid on or until the chicken and rice are fully cooked.
4. Stir regularly so the rice doesn’t stick to the bottom of the pot.
5. After 25-30 minutes from the chicken from the pot, shred it, and place it back into the soup.
6. Remove bay leaf before serving.
7. Serve hot with fresh cilantro, sour cream, red onion, tortilla chips, or your desired toppings!