Yield: About 7 servings
1 cup dry long-grain white rice
2 bell peppers, chopped into 1/2-inch pieces (3 cups)
2 cups chopped yellow onion (2 small)
4 cloves garlic, minced
1 Tbsp olive oil
5 1/2 cups low-sodium chicken broth
1 (14.5 oz) can fire roasted diced tomatoes
4 tsp chili powder
1 Tbsp ancho chili powder
1 1/2 tsp ground cumin
1 1/2 tsp paprika
3/4 tsp oregano
Salt and freshly ground black pepper
1 lb boneless skinless chicken breast, pounded evenly with flat side of meat mallet to 1/2-inch thickness
1 (14.5 oz) can black beans, drained and rinsed
1/3 cup chopped cilantro
2 Tbsp fresh lime juice
Mexican cheese blend and sour cream for serving (optional)
Prepare rice according to directions listed on package.
Meanwhile, heat olive oil in a large pot over medium-high heat. Add bell peppers and onion and saute 3 minutes then add garlic and saute 1 minute longer. Pour in chicken broth and diced tomatoes. Stir in chili powder, ancho chili powder, cumin, paprika, oregano and season with salt and pepper to taste. Add chicken and bring to a light boil.
Reduce heat to medium-low, cover and simmer until chicken has cooked through (chicken should register 165 degrees in center on an instant read thermometer), about 10 – 15 minutes. Transfer chicken to a cutting board (while continuing to cook soup mixture to soften veggies) and let chicken rest 5 minutes, then cut into small strips. Return chicken to soup, stir in cooked rice (if you don’t plan on serving the whole pot of soup right away, don’t add the rice.
It will being to absorb the broth as it rests so just add the rice to each serving), black beans, cilantro and lime juice.
Serve warm with cheese and sour cream if desired.