Mexican

Chipolte chicken and Wild Rice stoup is for Dinner.

Chipolte chicken and Wild Rice stoup takes 10 minutes to prepare.

Chipolte chicken and Wild Rice stoup takes 40 minutes to cook.

Chipolte chicken and Wild Rice stoup makes 6 servings.

The ingredients for Chipolte chicken and Wild Rice stoup are:

2 skinless chicken breasts
1/2 cup wild rice uncooked
1 can black beans rinsed
1 small can corn
1 can fire-roasted tomatos, diced (regular if none in store)
1 quart chicken stock, low-sodium and fat
1 cup onion, diced
2 cloves garlic, minced
1/2 tbl Mrs. Dash chipolte seasoning (or chipolte peppers, cumin, and cayennne)
2 tsp paprika
1 tsp thyme
1 bay leaf
1/2 cup carrots chopped
1 bell pepper, diced
1/2 cup celery chopped

Here is how you make Chipolte chicken and Wild Rice stoup:

Start wirh a stock pot and heat oil over medium heat. Cook chicken seasoning with chipolte seasoning and paprika. Once cooked add rice and toast for a few minutes. Then add onions and cook to translucence. Take the chicken out and add the rest of the vegtables, herbs, beans, and stock. Shred the chicken, add it back into the soup and simmer for 30-40 minutes or until the rice is cooked. I would garnish with some cilantro, avocado, and/or tortilla strips.Number of Servings: 6Recipe submitted by SparkPeople user LOSUNS.

The nutritional information for Chipolte chicken and Wild Rice stoup is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 187.2

• Total Fat: 2.6 g
• Cholesterol: 22.8 mg
• Sodium: 937.2 mg
• Total Carbs: 27.5 g
• Dietary Fiber: 5.4 g
• Protein: 14.9 g

Chipolte chicken and Wild Rice stoup is Mexican cuisine.