What you’ll need….
- 3 tablespoons olive oil, divided coarse salt and fresh black pepper
- 1 pound boneless chicken breasts, cut into small cubes
- 1 small onion, diced
- 1 red or green bell pepper, diced
- 1/2 cup finely chopped black olives
- 3 cloves garlic, minced (Check out out NexTrend Garlic Twist tool here!)
- 1 1/2 teaspoons chile powder
- 1 teaspoon dried oregano(preferably Mexican), crushed between fingertips
- 1/2 teaspoon dried thyme
- 1/2 cup uncooked long or medium-grain white rice, rinsed well in a wire strainer with cold water
- 5 cups low-sodium chicken broth
- 1 cup salsa
- 2/3 cup fresh or frozen corn
Extra’s…
- Fresh chopped cilantro
- Lime wedges
- Shredded sharp cheddar cheese
- Sour cream
- Tortilla chips
What to do…
- In a large soup pot heat 1 tablespoon of oil over medium heat. Season the chicken well and cook, stirring often so all sides get browned. Remove to a dish and set aside.
- Add 2 tablespoons of oil to the pot over medium-low heat and saute the onion, pepper, garlic and olives together 5 minutes, season well with salt and pepper and stir often.
- Mix in the chile powder, oregano, thyme and rice, cook 3 minutes.
- Stir the chicken back into the pot and add the broth, salsa and corn. Bring to a simmer and cook 30 minutes. Stir and taste often – seasoning as needed.
- Serve with toppings like cilantro, cheese, sour cream, lime and tortilla chips if desired.
Like many businesses during these difficult times, we’ve had to temporarily close our store to help with social distancing…however, we are still serving our customers through many different ways including gift cards to help our employees, home deliveries and fun Daily Quarantine Care Packages!