southwestern chicken 'n rice soup {gf}

Don't you just love southwestern flavors? 

Our family does and we love having them in this southwestern chicken 'n rice soup!

This yummy soup is one we have frequently around our house in the winter months. It is warm, filling, and tasty making it a family favorite!

There are a few ingredients to gather together but this is really a simple recipe to add to your collection. And, since it's gluten free, it makes all the tummies in our family happy!

{southwestern chicken 'n rice soup}

• 1 small red onion, chopped
• 1 large carrot, peeled and chopped
• 1 small red bell pepper (or half of a large one), chopped
• 1 Tbs olive oil
• 2 garlic cloves, minced
• 1small jalapeño, seeded and minced (adjust to suit your tastes)
• 2 cups shredded cooked chicken
• 2 plum tomatoes, chopped
• 3/4 cup uncooked brown rice
• 1 tsp cumin
• 1/4 tsp pepper
• 8 cups chicken broth (homemade or store bought but definitely low sodium)
• juice of 1 small lime
• small handful of chopped cilantro
• ripe avocado slices
• tortilla strips (see recipe below)

Heat the olive oil over medium heat in a nice big pot before adding the onion and carrot. Sauté for about 5 minutes or until the veggies are tender. Add the garlic and jalapeño and sauté for a minute more.

Stir in the chicken, tomato, rice, seasonings and broth. Bring to a boil then drop it down to low and simmer for about 45 minutes, making sure the rice is done. If you choose to use white rice, cut your cooking time to about 20 minutes here as it doesn't take as long to cook.

Brighten up your soup by adding the lime juice and cilantro. Dish up a generous serving and garnish with fresh avocado slices and homemade tortilla strips. Yum!!

This soup wouldn't be the same without the yummy tortilla strips! Here is how quickly you can whip up a batch to serve with your southwestern chicken 'n rice soup.

{homemade tortilla strips}

• small corn tortillas
• olive oil in a mister {I got mine from Williams Sonoma and LOVE it!!}
• taco seasoning {see my favorite taco seasoning here!}

These are SO simple!! Cut the tortillas into strips and give a quick mist with olive oil. Sprinkle lightly with the taco seasoning and place on a baking sheet. Bake at 400 degrees for 10 minutes, stirring the strips about half way through the cooking time to ensure even baking. 

And now you are ready to garnish your beautiful bowl of soup!

We enjoy having soup at least one night a week during the cool months. Do you have a soup night at your house? What's a favorite recipe your family enjoys?

Thanks for stopping by!

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