Caldos aneto
Caldos aneto
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Tex-Mex Chicken and Rice Soup

Caldos aneto

Ingredients

  • 400 g diced fire-roasted tomatoes
  • 1 L Aneto Chicken Broth
  • 2 tbsp tomato paste
  • 1/2 tsp chili powder
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 1 tsp cumin
  • 200 g canned black beans
  • drained and rinsed
  • 1 1/2 cups corn kernels
  • 400 g rotisserie chicken
  • pulled or diced
  • Salt and pepper
  • 2 cups cooked Matiz Paella Rice
  • For a flavorful garnish: Monterey jack cheese
  • avocado slices
  • lime wedges
  • and fresh cilantro
Tex-Mex Chicken and Rice Soup

STEP-BY-STEP INSTRUCTIONS

  • 1 - Tex-Mex Chicken and Rice Soup

    01.

    Place diced tomatoes, broth, and tomato paste in a large pot, stir or whisk to combine. Bring to a simmer over medium heat.

  • 2 - Tex-Mex Chicken and Rice Soup

    02.

    Add spices, stir to combine, and reduce heat to medium-low. Cook, stirring occasionally, for 10 minutes.

  • 3 - Tex-Mex Chicken and Rice Soup

    03.

    Add beans, corn, and chicken, stir to combine, and continue to cook for another 10 min, or until all of the ingredients are hot. Season to taste with salt and pepper.

  • 4 - Tex-Mex Chicken and Rice Soup

    04.

    Divide soup between bowls, top with cooked rice. Garnish with your favorite southwest toppings. Enjoy!

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