Wild West Chicken and Rice Soup
This is a variation of Uncle Joe's
Southwest Chicken Soup.
I found a bag of premium brown and wild rice blend at the grocery store during the Thanksgiving holidays. It was Lundberg
Wild Blend. Lundberg discribes the the rice as a gourmet blend of wild and whole grain brown rice. It is from a family farm
in Sacramento Valley, California. Very high quality and I highly recommend this rice. You can find out more about this
farm and the Lundberg's on the
Lundberg Family Farm website.
I brought some home, gave it a think and came up with this soup recipe. It is a whole grain and protein soup -
low in fat and very good. Perfect for the ABS diet.
INGREDIENTS
1 cooked rotisserie chicken chopped
5 tablespoons olive oil
1 small red pepper diced
1 small yellow pepper diced
1 small green pepper diced
1 medium onion chopped
2 carrots chopped
2 stalks of celery chopped
2 cups brown and wild rice blend
1 14 ounce can of mixed greens
2 16 ounce jar of salsa
64 ounce reduced-sodium chicken broth
1 4 ounce can of Green Chile Peppers diced
1 clove minced garlic
1/4 teaspoon ground cummin
PREPARATION
In a soup pot, add the olive oil, when sizzling add the vegetables and garlic until softened, 5-8 minutes.
Add the salsa, greens, broth, chopped chicken and wild rice, bring to a boil, reduce heat and simmer 60 minutes. Taste and adjust salt and pepper seasoning. Serve with an optional topping of grated pepper jack cheese and an ice cold Diet Mountain Dew. Makes 6 servings.
Contributors: Indiucky