Buffalo Style Chicken and Rice Soup
By
Julie Penman
@GmaJouJou
7
Blue Ribbon Recipe
What a hearty soup! To me, it seems more of a chili consistency than a soup. The rice and the three bean combo are fab additions to this recipe. It's super tasty and will warm ya up on a cold night.
The Test Kitchen
★★★★★ 5 votes5
Ingredients
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6 ccooked and chopped chicken
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4 cvegetable broth, organic, low sodium
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4 cchicken broth, organic
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4 cbeef broth, organic
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1 1/2 cV-8 vegetable juice, low sodium
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2 can(s)tomato sauce, 15 oz
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2 can(s)diced tomatoes with basil & oregano, undrained, 15 oz
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1/3 to 1/2 cFrank's brand hot sauce
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1 can(s)chili beans in sauce (do not drain), 15 oz
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1 can(s)kidney beans, drained and rinsed, 15 oz
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1 can(s)black beans, drained and rinsed, 15 oz
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1 largeonion, chopped
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6 clovegarlic, minced or crushed
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1/3 cchili powder
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2 Tbspground cumin
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2 Tbsppaprika
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6 ccarrot, sliced
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4 ccelery, sliced
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2 cpeas and or corn, canned or frozen
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6 ccooked rice
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OPTIONAL TOPPINGS: SOUR CREAM, SHREDDED CHEESE, DICED OLIVES, FRESH CILANTRO, SLICED BLACK OLIVES, DICED AVOCADO, CRUMBLED BLUE CHEESE, TORTILLA CHIPS
How to Make Buffalo Style Chicken and Rice Soup
- PREPARE THE CHICKEN: If using precooked, rotisserie style, whole chicken, remove the skin and discard. Shred and chop enough chicken from the bones to equal 6 cups. Set aside.
Or... Boil 4 large, boneless chicken breasts until thoroughly cooked and no longer pink in the middle. Remove the chicken, cool and chop. Set aside. - MAKE THE RICE:
Follow the cooking instructions on the rice package. (use 2 cups of uncooked rice to make a thicker soup; 1 cup of uncooked rice to make a thinner soup with more broth).
Set the cooked rice aside and add to the soup pot during the last 10 minutes of cooking. - MAKE THE SOUP:
In a 8 to 10 qt. stock pot with lid, add 2 tablespoons olive oil and 1 tablespoon butter. Heat over medium heat until bubbly. Add chopped onion and garlic. Stir frequently until onion is soft; about 8 to 10 minutes.
Add the rest of the ingredients, except the rice and cover with a lid and simmer. Cook until the vegetables are tender; Approximately 45 minutes to 1 hour.
During the last 10 minutes, stir in enough cooked rice to create the broth thickness you desire. - TOP IT OFF & SERVE: Delicious served as is, or top with a dollop of sour cream, shredded cheese, tortilla chip strips, chopped avocado, fresh cilantro, sliced black olives or crumbled blue cheese.
Freezes well!