Mexican

Spicy chicken, bean, and rice soup takes 10 minutes to prepare.

Spicy chicken, bean, and rice soup takes 60 minutes to cook.

Spicy chicken, bean, and rice soup makes 5 servings.

The ingredients for Spicy chicken, bean, and rice soup are:

* Onions, raw, 1 medium (2-1/2" dia)
* Goya, Pinto beans, 1.75 cup
* Salsa, 1 cup
* Brown Rice, long grain, 1.5 cup
* Water, tap, 6 cup (8 fl oz)
* Chicken Breast, no skin, 3 breast, bone and skin removed
* Pepper, black, .5 tbsp
* Salt, 1 tsp
* Pepper, red or cayenne, 2 tsp

Here is how you make Spicy chicken, bean, and rice soup:

Dice chicken and cook in 3qt pot. Once cooked, add onions, cook until onions are mushy. Add everything else except rice and 3cups water to pot, stir and simmer down for 30+ minutes. Once the pot stops evaporating so much water you can turn it down and simmer to mix flavors.Cook rice however you want. I used a microwave rice cooker to microwave the water and rice for 20ish minutes.Once rice is cooked add it to the rest of the ingredients.This is excellent with tortilla chips. Makes 5 *extremely* generous servings.Number of Servings: 5Recipe submitted by SparkPeople user DORRENEB.

The nutritional information for Spicy chicken, bean, and rice soup is:

• Servings Per Recipe: 5
• Amount Per Serving
• Calories: 303.5

• Total Fat: 3.3 g
• Cholesterol: 82.1 mg
• Sodium: 1,043.7 mg
• Total Carbs: 32.0 g
• Dietary Fiber: 8.2 g
• Protein: 39.5 g

Spicy chicken, bean, and rice soup is Mexican cuisine.