Looking for something easy, healthy and delicious? Now that the temperatures are cooler, this is the perfect soup for dinner, even on a weeknight.
AIMEE FORTNEY'S SPICY CHICKEN & RICE SOUP
2 cups chopped, cooked chicken (rotisserie chicken is perfect for this!)
12 cups reduced sodium chicken broth
2 to 4 cups water, as needed
1 can black beans, drained and rinsed
1 can whole kernel corn, drained and rinsed
4 tablespoons chipotle peppers in adobo sauce
2 cups leftover cooked rice
In a large soup pot, heat the reduced sodium chicken broth. Add the rest of the ingredients, and to add more spice and heat, add the adobo sauce from the chipotle peppers. Stir everything together for all ingredients to be combined. Bring to a boil then reduce heat. Enjoy!
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