Salsa Soup with Chicken and Rice
When you want a hot, hearty, and healthy meal that takes less than 20 minutes to prepare and will satisfy the entire family, put on a pot of Salsa Soup, and set the table. It will be dinnertime soon!
Servings: 12 servings
Calories: 559kcal
Equipment
- wooden spoon optional
- citrus juicer optional
- garlic press optional
Ingredients
- 1 tablespoon avocado oil
- 3 cups chicken, chopped leftovers or rotisserie chicken works great
- 2 cloves garlic minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon kosher salt
- 38 ounces salsa store-bought or homemade
- 2 cups chicken broth low sodium preferred
- 1 tablespoon lime juice
- 2 tablespoons butter
- 1 tablespoon cilantro paste or fresh chopped cilantro
- 1½ cups instant brown rice
Instructions
- Add the avocado oil to a large soup pot or Dutch oven over medium heat. Add the chicken meat, salt, cumin, coriander, and garlic. Stir and cook for 1-2 minutes.
- Add the salsa and chicken broth to the pot. Stir well to combine.
- Add the lime juice, butter, cilantro paste and instant brown rice. Stir well.
- Cover and simmer on the stovetop for 10 minutes.
- Ladle into soup bowls and top with your favorite toppings.
Notes
Once cooled, store any leftovers in an airtight freezer container and freeze for up to 4 months.
Leftovers may be refrigerated for up to 5 days.
Reheat in the microwave or on the stovetop.
Nutrition
Serving: 1serving | Calories: 559kcal | Carbohydrates: 15g | Protein: 2g | Fat: 55g | Saturated Fat: 17g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 24g | Trans Fat: 0.1g | Cholesterol: 49mg | Sodium: 945mg | Potassium: 249mg | Fiber: 2g | Sugar: 4g | Vitamin A: 496IU | Vitamin C: 2mg | Calcium: 33mg | Iron: 1mg
