An Easy Mexican Soup - Chipotle Arroz con Pollo
Author: Lori
Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Ingredients
  • 2 tablespoons extra-virgin olive oil
  • ½ onion, finely chopped
  • 3 cloves garlic, finely chopped
  • 3 skinless, boneless Sanderson Farms chicken thighs, cut into ½-inch pieces
  • 2 chipotle chiles in adobo sauce, finely chopped
  • 3 cups chicken broth
  • 1 can of black beans
  • 1 cup of minute rice
  • ½ cup chopped fresh cilantro (if cilantro is too strong for you, you could use basil or correander seed)
  • Juice of 1 lime
  • Salt and pepper
  • (optional) 1 hass avocado, thinly sliced
  • (optional) Crushed tortilla chips
Instructions
  1. In a large saucepan, heat the olive oil over medium-high heat. Stir in the onion and garlic, lower the heat to medium and cook until the onion begins to brown, about 5 minutes.
  2. Increase the heat, pushing the vegetables to the side of the pan, add the chicken and cook, stirring for about 5 - 7 minutes.
  3. Stir in the chipotles and adobo sauce & black beans, then stir in the chicken broth and add the rice.
  4. Lower the heat and simmer for 15 - 20 minutes.
  5. Stir in the cilantro (optional) and lime juice; season with salt & pepper.
  6. Top with avocado and/or tortilla chips!
Recipe by A Cowboy's Wife at https://acowboyswife.com/easy-mexican-soup-chipotle-arroz-con-pollo/