Mexican Chicken Soup
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<span-key>1-2 tbsp</span-key><span-value>olive oil</span-value><span-key>1</span-key><span-value>red or yellow onion, diced</span-value><span-key>1</span-key><span-value>jalapeño pepper, seeded and sliced (or not seeded if you like spice)</span-value><span-key>3</span-key><span-value>cloves garlic, minced</span-value><span-key>1 lb</span-key><span-value>boneless skinless chicken breast (or thighs), trimmed and diced into small pieces</span-value><span-key>3 tbsp</span-key><span-value>chili powder</span-value><span-key>1 can</span-key><span-value>(15 oz) black beans, drained but not rinsed</span-value><span-key>1 can</span-key><span-value>diced tomatoes</span-value><span-key>1 cup</span-key><span-value>frozen corn</span-value><span-key>2+ cups</span-key><span-value>chicken broth</span-value><span-key>½ pkg</span-key><span-value>Mexican-flavored rice</span-value><span-key>-</span-key><span-value>Salt and pepper to taste</span-value><span-key>¼ cup</span-key><span-value>sliced green onions</span-value><span-key>¼ cup</span-key><span-value>(or more) grated cheddar cheese</span-value><span-key>-</span-key><span-value>Hot sauce to taste</span-value>
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Heat oil on medium in a large soup pot on the stove.
Add onion, jalapeño, and garlic, and cook until softened, about 5 minutes.
Add chicken and chili powder, and stir while cooking until cooked through, about 5-8 minutes.
Add black beans, tomatoes, and corn; stir to incorporate.
Add 2 cups of broth—the liquid should cover the rest of the ingredients and then some. Add more if necessary.
Bring to a boil.
Add approximately one-half to two-thirds of the rice (you will not need the whole package).
Cover pot, reduce temperature to simmer, and cook for about 20 minutes. The longer you cook this, the better it gets (you may need to add more liquid).
Season with salt and pepper as necessary.
Serve in bowls and top with green onions, cheese, and hot sauce, and enjoy!</span-p>
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