Soups
Quickie Tortilla Rice Soup
3 tablespoons olive oil
1 garlic clove, minced
½ red or yellow onion, finely chopped
2 teaspoons fajita seasoning
1 (12 ½ -ounce) can white meat chicken
1 (10 ounce) can tomatoes with green chilies
4 chicken bouillon cubes or 4 teaspoons bouillon granules (can use low sodium)
1 (7 ½ ounce) package Pinto Beans & Rice mix (recipe developed with Uncle Ben's)
20 to 30 ounces water (fill the tomato can 2 to 3 times)
Garnishes (optional): chopped black olives, grated Colby-Monterey Jack cheese, sour cream, guacamole
Heat oil in Dutch oven over medium heat. Add garlic, onion and fajita seasoning; brown mixture. Add chicken, tomatoes, bouillon, rice-bean mix with spice packet and water. When liquid begins to boil, stir well and reduce heat to simmering. Cover and cook 20 minutes, stirring every 5 minutes. Remove from heat; let stand for 5 minutes before serving. Serve over crushed tortilla chips. Garnish with olives, cheese, sour cream and guacamole as desired. Makes 4 to 6 servings.
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