Michelle'S Chicken Burrito Soup

• 1 cup uncooked brown or white rice - cook as directed (should make 2-3 cups cooked)
• 4 4 oz skinless boneless chicken breast halves or equivalent roasted or preferable grilled for the smoke flavor, shred or cut into cubes
• 1 T vegetable oil
• 1 cup or one whole onion minced
• 1 whole green or 1/2 of green and 1/2 red pepper or even yellow or orange
• 2 t or so of minced garlic (2 cloves)
• 1 jalapeno pepper minced
• 1/2 t chili powder
• 1/2 t cumin
• 1/4 t coriander
• 1/8 t oregano
• 1/8 t cayenne pepper
• 6-8 cups chicken broth
• 2 c frozen corn (preferably shoe peg & prepare according to package directions)
• 2 c rinsed canned black beans (approx 15 oz can)
• 1 can tomato sauce (15 oz can)
• 1 small can chopped green chiles, drained
• 1/4 t black pepper
• 1/4 t salt
• 1 T to 1/4 cup chopped cilantro
• sour cream, quacamole, tortilla chips

1. Heat oil in stock pot and saute onion, green yellow and red peppers 5 min, add garlic and all dry spices (except salt and black pepper) until aromatic 30 seconds
2. Add chicken broth simmer 10 minutes
3. Add corn, beans, tomato sauce, green chiles, jalepeno pepper and simmer 10 minutes.
4. Add chicken and simmer a few minutes
5. Add rice to bowls and spoon soup over top.
6. Season to taste with salt and pepper.
7. Garnish with cilantro and as desired sour cream, hot sauce, guacamole, and/or tortilla chips

brown, chicken breast halves, vegetable oil, onion, green, garlic, pepper, chili powder, cumin, ubc, oregano, cayenne pepper, chicken broth, frozen corn, black beans, tomato sauce, green chiles, ubc, ubc, t, sour cream

Taken from www.epicurious.com/recipes/member/views/michelles-chicken-burrito-soup-50171515 (may not work)