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1 cup of uncooked rice
32 oz of chicken stock
1 chicken breast or meat of your choice
Small bunch of cilantro
1 16 oz can of black beans
1 cup of Salsa
1 cup of frozen corn
1 cubbed red pepper
1 small bunch of green onion
8 oz of cream cheese
1 medium avocado
Instructions from scratch:
In a medium saucepan pour 2 cups of chicken stock and one cup of rice and cook to package directions.
Chop red pepper and green onion into small pieces.
Cut chicken into small pieces.
In a large pot add the remaining chicken stock, cubbed chicken, undrained black beans, salsa, corn, red pepper, and green onion to low heat.
Once the rice is finished cooking, add it all to your soup pot.
Stir together well and bring to a slight boil until chicken is cooked through completely.
Remove from heat, add cream cheese and stir until melted.
Instructions from leftovers:
Same instructions as above but add your leftover rice, white sauce base, chicken, beans, and chopped veggies to the soup pot along with any fresh missing ingredients you need to add. Bring to a low simmer and remove from heat. Add cream cheese, stir together until melted.
Scoop a generous portion of soup into a serving bowl. Top with chopped cilantro, cubed avocado, and shredded cheese. serve with Frito scoops on the side. Even better, serve with Jalapeno Frito Scoops! Enjoy!
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You might also enjoy Easy Chicken Taco Salad
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