Southwest Style Chicken Rice Soup
|Canned whole tomatoes||16 Ounce (1 Can)|
|Onion||1 Small, quartered|
|Cooked chicken||3 Cup (48 tbs), cut in small|
|Canned chicken broth||29 Ounce (2 Can)|
|Cooked brown rice||2 Cup (32 tbs)|
|Frozen whole kernel corn||10 Ounce (1 Package , Thawed)|
|Picante sauce||1⁄2 Cup (8 tbs)|
|Ground cumin||3⁄4 Teaspoon|
|Chili powder||1⁄2 Teaspoon|
|Green onion slices/Chopped fresh cilantro||1 Cup (16 tbs)|
Combine tomatoes and their juice and onion in blender container or food processor.
Blend until smooth.
Pour into large saucepan or Dutch oven.
Add chicken, broth, rice, corn, picante sauce, cumin, salt and chili powder; bring to a boil.
Reduce heat; simmer 10 minutes.
Ladle into soup bowls; top with green onions or cilantro.