Okay, it’s confession time (because I said so). I’ll go first: I can’t make rice to save my life. Embarrassing, right?! I’m here all like ‘I have a food blog and you should make my stuff’ but then in reality, I can’t even make rice. I’m tellin’ ya – I’ve tried it all. Rinsing it a bajillion times. Using a rice cooker. Rinsing it a bajillion times AND using a rice cooker. Using different kinds of rice. It always turns out sticky. Can somebody please tell me what I’m doing wrong?! Thank you. Confession time over.
Even though I can’t cook rice it doesn’t mean I don’t like rice. I love rice! But with my less than stellar track record of cooking rice, I decided to try rice in soup. Bingo. Somehow it just worked for me. I am always a fan of tex-mex ingredients, so I loved the flavors of the cumin, chili powder, and oregano in this soup, especially combined with corn, onions, green chiles and bell peppers. Then of course, the chicken and rice, all together for one delicious soup.
I topped mine with cheese, sour cream, and chopped cilantro, but I’m thinking sliced avocado and tortilla chips would be delicious too. This soup is super quick to throw together (especially if you use rotisserie chicken) and would make for a really great quick, weeknight dinner.
Recipe adapted from Cinnamon Spice & Everything Nice