Teach cooking

Tex-Mex Chicken and Rice Soup

• 3 tablespoons olive oil, divided
• coarse salt and fresh black pepper
• 1 pound boneless chicken breasts, cut into small cubes
• 1 small onion, diced
• 1 red or green bell pepper, diced
• 1/2 cup finely chopped black olives
• 3 cloves garlic, minced
• 1 + 1/2 teaspoons chile powder
• 1 teaspoon dried oregano(preferably Mexican), crushed between fingertips
• 1/2 teaspoon dried thyme
• 1/2 cup uncooked long or medium-grain white rice, rinsed well in a wire strainer with cold water
• 5 cups low-sodium chicken broth
• 1 cup salsa
• 2/3 cup fresh or frozen corn
• for serving:
• fresh chopped cilantro
• lime wedges
• shredded sharp cheddar cheese
• sour cream
• tortilla chips

1. In a large soup pot heat 1 tablespoon of oil over medium heat. Season the chicken well and cook, stirring often so all sides get browned. Remove to a dish and set aside.
2. Add 2 tablespoons of oil to the pot over medium-low heat and saute the onion, pepper, garlic and olives together 5 minutes, season well with salt and pepper and stir often.
3. Mix in the chile powder, oregano, thyme and rice, cook 3 minutes.
4. Stir the chicken back into the pot and add the broth, salsa and corn. Bring to a simmer and cook 30 minutes. Stir and taste often - seasoning as needed.
5. Serve with toppings like cilantro, cheese, sour cream, lime and tortilla chips if desired.