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Mexi Chicken Rice Taco Soup

Here's how you make Mexi Chicken Rice Taco Soup
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  • Servings: 5
  • Prep: 25m
  • Cook: 25m
    • The following recipe serves 5 people.

Ingredients

The ingredients are:
  • 1/3 cup all-purpose flour
  • 1 envelope taco seasoning mix, divided (can use 1 1/2 or 2 packages for a more intense flavor)
  • 1 tablespoon garlic powder
  • 1 pound boneless skinless chicken thighs, cut into fourths
  • Oil, as needed
  • 1 medium onion, chopped
  • 1 to 2 jalapeno pepper, seeded and finely chopped
  • 6 garlic cloves, minced
  • 3 cups low-sodium chicken broth (or half broth and water)
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 (14 1/2 ounce) can Mexican stewed tomatoes, undrained
  • 1 (11 ounce) can Mexicorn, drained (can substitute black beans)
  • 1 cup uncooked instant rice (white or brown)
  • 1 (4 ounce )can chopped green chilies
  • 1(11 ounce) can condensed nacho cheese soup, undiluted
  • 1 tablespoon fresh lime juice, or to taste
  • Seasoned salt and fresh ground black pepper, to taste
  • Shredded cheddar cheese and sour cream (optional)
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Step 1: In a large resealable plastic bag combine flour with 2 tablespoons taco seasoning mix and garlic powder; add chicken pieces, seal bag and shake to coat.

  • Step 2: In a large saucepan heat oil over medium heat (use enough oil to coat the bottom of the saucepan) .

  • Step 3: Add in chicken; saute tossing on all sides until just lightly browned then remove to a bowl.

  • Step 4: In the same pan saute onion and jalapeno until tender; add garlic, cook 1-2 minutes longer.

  • Step 5: Stir in the broth, beans, tomatoes, corn, rice, green chilies and remaining taco seasoning; bring to a boil, reduce heat simmer uncovered for about 10-15 minutes or until rice is tender.

  • Step 6: Stir in the condensed cheddar soup lime juice and chicken, then season with seasoned salt and pepper to taste; heat through over medium-low heat for about 10 minutes.

  • Step 7: Ladle into bowls then top with cheddar cheese and a dollup sour cream.

We hope you enjoy this recipe!

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