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Mexi Chicken Rice Taco Soup

Created by KittenCal on November 4, 2011

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)

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.