Chicken Black Bean And Rice Soup Recipes

CHICKEN, RICE AND BLACK BEAN TORTILLA SOUP

Steps:

• In Dutch oven or large saucepan, sauté onion in oil over medium heat. Add chicken broth, tomatoes with green chilies, chopped green chilies, chicken or turkey breast, beans, corn and rice. Cover and simmer for 20 minutes. Stir in lime juice. Just before serving, pour into soup bowls; top with tortilla chips and shredded mozzarella cheese and optional avocado. Makes 4-6 servings.

TEX-MEX CHICKEN WITH BLACK BEANS & RICE

Steps:

• Sprinkle chicken with 1 tablespoon taco seasoning; transfer to a 5- or 6-qt. slow cooker. In a large bowl, combine the tomatoes, soup, onion, chiles and remaining taco seasoning; pour over chicken. Cover and cook on low for 5-7 hours or until chicken is 165° and tender., Prepare rice according to package directions. Stir in beans; heat through. , Remove chicken from cooking juices; stir sour cream into cooking juices. Serve chicken with rice mixture and sauce. Sprinkle servings with cheese, tortilla chips and cilantro.

BLACK BEAN CHICKEN WITH RICE

Steps:

• In a small bowl, mix seasonings; sprinkle over both sides of chicken. In a large nonstick skillet, heat oil over medium heat. Brown chicken on both sides., Add beans, corn and salsa to skillet; cook, covered, 10-15 minutes or until a thermometer inserted in chicken reads 165°. Remove chicken from pan; cut into slices. Serve with bean mixture and rice.

BLACK BEAN AND CHICKEN SOUP

Steps:

• In a large saucepan, saute celery and onion in oil until tender. Add garlic; cook 1 minute longer. Stir in the remaining ingredients; heat through.

CHICKEN AND BLACK BEAN SOUP

Steps:

• Place a large nonstick saucepan coated with cooking spray over medium heat. Add chicken; cook and stir 4-6 minutes or until no longer pink. Reserve 2 tablespoons broth; add remaining broth to pan. Stir in corn, beans, tomatoes, jalapeno, cilantro, chili powder and cumin. Bring to a boil. Reduce heat; simmer, uncovered, 15 minutes. , Mix cornstarch and reserved broth until smooth; gradually stir into soup. Bring to a boil; cook and stir 2 minutes or until thickened. Top servings with crushed chips and, if desired, cheese.

CHICKEN BLACK BEAN AND RICE SOUP

Steps:

• In a large Dutch oven or soup kettle, heat the olive oil and add the onion and jalapeno pepper. Cook for about 4 to 5 minutes, stirring occasionally.
• Add the remaining ingredients, stir to combine well. Over medium to medium-high heat bring to a boil. Reduce heat and simmer until rice is tender, stirring occasionally. Serve with sour cream, cheddar cheese, and tortilla chips, if desired or top with your favorites.

CHICKEN, BLACK BEAN AND RICE SOUP

Steps:

• Saute onion and garlic in oil until tender.
• Stir in the remaining ingredients and heat through.

BLACK BEAN CHICKEN RICE SOUP

Steps:

• In Dutch oven, combine chicken, water, onion, bay leaves, salt and pepper. Bring to a boil. Reduce heat; simmer, covered, until chicken is tender, about one hour. Remove chicken; cool slightly. Cut into bite-size pieces. Remove bay leaves.
• Add chicken pieces and the rest of the ingredients to the pot, bring just to a boil then reduce to a simmer, uncovered. Cook for approximately one-half hour stirring occasionally.
• Serve with cheese.

ONE-PAN BLACK BEANS, CHICKEN AND RICE

Steps:

• Heat oil in large skillet over medium-high heat until hot. Add rice, cumin and chili powder; cook and stir 1 minute.
• Stir in all remaining ingredients except cheese. Bring to a boil. Reduce heat; cover and simmer 15 to 18 minutes or until liquid is absorbed and rice is tender, stirring occasionally.
• Remove skillet from heat. Uncover; fluff mixture with fork. Sprinkle with cheese. Cover; let stand 1 to 2 minutes or until cheese is melted before serving.

BLACK BEAN AND RICE SOUP

Steps:

• In a large saucepan cook onion, celery, bell pepper and carrots in chicken broth till tender.
• Stir in beans, rice, salsa and seasonings.
• Bring to a boil, turn off heat, cover and let stand 5 minutes.