Southwestern Chicken Soup

Have leftover chicken? Make this soup. Don't have leftover chicken? Make this soup anyway. It is delicious. (Click here to find out how to roast chicken with juicy results). The flavors in this soup are Southwestern, which my husband and I are digging these days. And the soup will warm you right up if you are freezing your buns off like we are here in New Hampshire. This recipe comes from Karen Isaacs, my friend Rachel's mom. You can top this soup off with your favorites, but Rachel and I like a dollop of daisy (you know, the sour cream), shredded cheddar cheese, sliced avocados and tortilla or corn chips. Southwestern Chicken Soup

Ingredients:
4 cups chicken broth, homemade or store bought
1 cup water
1 Tbsp Old Bay seasoning
1/2 cup long-grain rice (uncooked)
3/4 tsp ground cumin
1 onion, chopped
1 large bell pepper, chopped
1 Tbsp olive oil
2 cups shredded cooked chicken
1 can Rotel tomatoes, undrained
1/2 cup frozen corn
1 can (4 1/2 oz) chopped green chiles, undrained
juice of 2-3 limes
2 Tbsp chopped fresh cilantro (optional)
pinch of salt
toppings - sour cream, shredded cheddar cheese, avocado slices, and tortilla or corn chips

Directions:
Bring chicken broth and water to a boil in a large pan or dutch oven. Stir in seasoning blend, rice and cumin; return to boil. Cover, reduce heat and simmer 15 minutes or until rice is tender. Meanwhile, heat a skillet over medium high heat. Add one tablespoon of olive oil to skillet, and lightly saute onion and bell pepper for 3-4 minutes. Add onion and pepper mixture, shredded chicken, Rotel tomatoes, corn, and green chiles into rice and broth mixture. Bring to a boil and cook for about 5 minutes, or until corn is done. Remove from heat and stir in lime juice, cilantro (if using), and salt.
Mmmmm. Delicious. Flavorful. What is your favorite soup?