This is one of my very favorite soup recipes because it satisfies so many cravings in just one bowl – warm, crunchy, salty, beany, cheesy, creamy, spicy, Mexican, cilantro, avocado, lime – it’s delicious and very filling!
This is also a great recipe to bring to a pot luck or make if your are having guests for dinner. We almost never have leftovers : )
Suggested garnishes: tortilla chips, diced avocado, diced tomato, diced green pepper, wedge of lime, chopped cilantro, shredded jack cheese, sour cream, scallions. *Note: Nutrition Facts are calculated without the addition of suggested garnishes.
- In a large saucepan with a lid, boil the chicken breasts in clean water for 15-20 minutes until fully cooked. Drain the cooked chicken and shred or chop on a clean cutting board. Set aside.
- In a separate large saucepan, cook the onions in the olive oil on medium heat for about 5 minutes or until slightly translucent and brown around the edges, and then add the garlic and green pepper.
- Add the can of fire roasted diced tomatoes to the food processor and puree until smooth.
- Add the fire roasted tomatoes, black beans, garbanzo beans, corn, chicken stock and tomato paste to the saucepan, stir to combine.
- Turn the heat up to medium/high and allow the soup to come to a boil. Once the soup is boiling, reduce the heat to medium/ low and simmer. Add the cooked chicken, rice and spices/seasonings. Allow the soup to simmer for 20 minutes or more to combine all of the flavors and to allow time for the rice to cook within the soup.
- Serve the soup topped with tortilla chips, diced avocado, diced tomato, diced green pepper, wedge of lime, chopped cilantro, shredded jack cheese and/or sour cream, etc.