Fiesta Chicken Rice Soup Recipes

Steps:

• 1. Heat olive oil. add chopped onion, green and red pepper. Cook, stirring occasionally, about 5 minutes. Stir in garlic, oregano, cumin, and chili powder.
• 2. Season chicken with salt and pepper then add to the pan. Brown chicken.
• 3. Add chicken broth, diced tomatoes, green chilis and tomato paste. Bring just to a boil, then reduce heat to low, cover and simmer 30 minutes.
• 4. Stir in beans, cooked rice and corn.
• 5. Ladle into bowls and garnish with crushed tortilla chips, a dollop of sour cream, sliced green onion, chopped cilantro, black olives or shredded cheese in any combination desired.

Steps:

• Heat dressing in large saucepan on medium-high heat. Add chicken and onions; cook 5 min., stirring occasionally.
• Add all remaining ingredients except cheese; stir. Bring to boil; simmer on medium heat 8 min. or until chicken is done and onions are tender. Meanwhile, heat broiler.
• Ladle soup into 8 ovenproof bowls; top with cheese. Broil, 6 inches from heat, 2 to 3 min. or until cheese is melted.

Steps:

• Preheat oven to 425°F.
• In medium nonstick skillet over medium-heat, cook chicken 5 minutes or until no longer pink and juices evaporate, stirring often.
• Add soup and salsa.
• Heat to a boil, stirring occasionally.
• Place tortillas on 2 baking sheets.
• Top half of each tortilla with about 1/3 cup soup mixture.
• Spread to within 1/2 inch of edge.
• Moisten edges of tortilla with water.
• Fold over and press edges together.
• Bake 5 min.
• or until hot.
• Serve with Fiesta Rice.
• Fiesta Rice: In saucepan heat broth, water and salsa to a boil.
• Stir in rice.
• Cover and remove from heat.
• Let stand 5 min.
• Fluff with fork.

Steps:

• In a large resealable plastic bag, combine flour and 2 tablespoons fajita seasoning; add chicken. Seal bag and shake to coat. In a large saucepan, saute chicken in oil until no longer pink. Remove and keep warm., In the same pan, saute onion until tender. Add garlic; cook 1 minute longer. Stir in the water, beans, tomatoes, corn, rice, chilies and remaining fajita seasoning. Bring to a boil. Reduce heat; cover and simmer for 5 minutes or until rice is tender. , Stir in the soup, cilantro, lime juice and chicken; heat through.

Steps:

• Season both sides of the chicken with salt and pepper. Set a 12-inch skillet over medium-high heat and add the oil. When it starts to shimmer, add the chicken and cook on one side until golden brown, about 4 minutes. Transfer the chicken to a plate, leaving the fat in the pan.
• Add the rice, onion and 1/2 teaspoon salt to the pan. Cook, stirring frequently, until the rice is toasted and the onions begin to soften, about 3 minutes. Add the garlic, oregano, chili powder and cayenne, cooking just until fragrant, about 15 seconds.
• Mix in the tomatoes, green pepper and chicken broth. Bring the mixture to a boil, scraping up any browned bits from the bottom of the pan. Add the chicken back to the pan, browned side up, along with any accumulated juices. Cover the pan and reduce the heat to low. Cook until the chicken is cooked through, about 12 minutes, depending on size of the breasts.
• Transfer the chicken to a cutting board and gently give the rice a quick stir then replace the cover and continue cooking until the rice is tender and the liquid is absorbed, about 12 minutes. Meanwhile, cut the chicken into 1/2-inch slices.
• Turn off the heat under the pan then arrange the sliced chicken on top. Sprinkle with the cheese and green onions then cover the pan again and let stand for a few minutes until the cheese has melted.