Salsa Chicken Soup

This soup is so fast you can have it on the table in less than 30 minutes.  We like to serve ours with tortilla chips and chives with a side of guacamole to cool things down!

INGREDIENTS

32 oz. low sodium chicken broth

1/2 red onion, diced

1 clove garlic, minced

4 Tbsp. brown rice

1 Tbsp. chicken base

1/2 cup prepared salsa of choice

1 cup cooked chicken breast, cubed

OPTIONAL GARNISHES

sliced avocado

tortilla chips

sour cream

Monterrey jack cheese

chives

cilantro

PROCESS

Bring broth to a boil in a medium saucepan.  Add rice.  Simmer 10 minutes.  Add onion, garlic, salsa and chicken base and simmer for 10 minutes more.  Add cubed chicken and bring to warm.   Serve with desired garnishes.

Chicken Wild Rice Soup

Those of us from the upper Midwest are very familiar with Minnesota wild rice and probably have had several versions of chicken and wild rice soup.  My son loves this particular version so much he requested it for his birthday lunch this week.  I like to make it because I use store-bought rotisserie chicken which makes the cooking time even easier.  




Ingredients
1 rotisserie chicken, cooked meat removed and cubed
3 stalks celery, chopped
3 green onions, chopped
1 cup wild rice, rinsed and drained
3 14. oz cans reduced-sodium chicken broth
1 can cream of chicken and herb soup
freshly ground pepper


In a large soup pot combine celery, onion and wild rice and 2 cans of broth.  Season with freshly ground pepper.   Bring to a boil, then cover and reduce heat.  Simmer for 45 minutes.  Add cubed cooked chicken, another can of broth and cream soup.  Stir and warm for another 15 minutes.  This recipe has been adapted from Chicken and Wild Rice Soup recipe published in Midwest Living Magazine.

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