Mexican

Chicken, Peppers, Corn and Rice Soup (without the tortillas) is for Soup.

Chicken, Peppers, Corn and Rice Soup (without the tortillas) takes several minutes to prepare.

Chicken, Peppers, Corn and Rice Soup (without the tortillas) takes several minutes to cook.

Chicken, Peppers, Corn and Rice Soup (without the tortillas) makes 22 servings.

The ingredients for Chicken, Peppers, Corn and Rice Soup (without the tortillas) are:

3 Red Bell Peppers
2 Yellow Bell Peppers
2 Orange Bell Peppers
1 Yellow Onion
2 Large Tomatoes
6 TBSP Olive oil (for saut?ing onions and peppers)

12 Cups of Ready made brown rice (4 cups rice and 8 cups water)
3/4 cup Kidney beans
2 Cups Pinto Beans

9 Chicken thighs
2 large cans of Muir Glen Organic diced Fire roasted tomatoes
1 can of Muir Glen Organic Tomato Paste
2 cans of Trader Joes Fire Roasted Diced Chile
1 Jar of Sprouts Roasted Garlic Salsa
1 package of Trader Joes Taco Seasoning
Juice of 5 limes
Juice of 1 lemon


2 bags of Trader Joes Roasted Corn

7 tsp of Better than Boullion
11 oz of Trader Joes lite Mexican Cheese

Here is how you make Chicken, Peppers, Corn and Rice Soup (without the tortillas):

If using beans from bulk then let 1.5 cup of pinto and 1/2 cup of Kidney beans soak in water over night. On the next day, drain the beans. Simmer the beans in 4 cups of fresh water for 1-2 hours (until tender)Saut? chopped onions in 1-2 tbsps. of olive oil.Saut? all chopped peppers in olive oil (remaining 4 tbsp.)Chop and saut? of cook tomatoescook rice ( mine takes 40 minutes or so to simmer)chop cilantroIn a crockpot put in chicken, diced tomatoes, salsa, lime juice, lemon juice, tomato paste, taco seasoning, and diced chile. Let cook on low for 6 to 8 hours. Shred.Mix everything together minus the water in one large pot.heat on the stove using 4 cups of water to 6 cups of soup mixture and 1 tsp of better than boullion. (7 times).Garnish 2 cups of soup with 1/8 cup (.5 oz) of shredded cheese (otherwise, it sticks to the pot if you cook it with the soup)Serving Size: makes 22 2-cup servings (2.25 cups with the cheese)Number of Servings: 22Recipe submitted by SparkPeople user AMBURROWS.

The nutritional information for Chicken, Peppers, Corn and Rice Soup (without the tortillas) is:

• Servings Per Recipe: 22
• Amount Per Serving
• Calories: 364.6

• Total Fat: 9.6 g
• Cholesterol: 30.9 mg
• Sodium: 768.4 mg
• Total Carbs: 52.1 g
• Dietary Fiber: 8.6 g
• Protein: 18.0 g

Chicken, Peppers, Corn and Rice Soup (without the tortillas) is Mexican cuisine.