I was a little frazzled this weekend and was not sure what to make for dinner. I had everything planned out, but life gets in the way and my plans don’t always come to fruition. I had intended on making mini chicken pot pies with a side salad. When I got home from all my running around on Saturday, I just wasn’t in the mood to do all the prep work for the pot pies. I was really in the mood for some chicken tacos. The chicken had cooked all day in my crock pot and were fall off the bone ready. So I tossed in some homemade taco seasoning and some pico de gallo and let it simmer for while longer.
Long story short, I never got around to eating my chicken taco. Instead, my husband came home and made rice and beans for a side and put all the leftovers in the fridge. The following day, when looking through the fridge to see what I could make for lunch, I found all the components of the night before’s dinner that I never ate. Only thing I hadn’t expected to see was that my husband never drained out the stock I cooked the chicken in. Instead he pored the stock into the same Tupperware with the shredded chicken.
I took the left over rice and beans, poured the taco chicken “soup” overtop and heated it up. Oh my word, was it delicious! Completely not what I was expecting. I couldn’t stop eating it and I knew it was something I had to share with you. I love when unexpected dishes come together so well. This doesn’t happen all too often for me, so when it does I’m over the moon excited. I couldn’t wait to share my new recipe for what I like to call my Southwest Chicken Soup.
Southwest Chicken Soup
2 boneless skinless chicken breasts
2 cups low sodium chicken stock
1/4 cup pico de gallo (or you can substitute fresh salsa)
1 1/2 tsp Goya Adobo
1 1/2 tsp homemade taco seasoning
1 cup brown rice
1 can black beans, drained
1 can corn, drained
1 1/2 cup water
1. Place chicken breast in your crock pot. In a separate bowl add chicken stock, pico de gallo, Adobo and taco seasoning. Stir until taco seasoning is incorporated into stock. Pour over chicken and set crock pot to 8 hours on low or 4 hours on high.
2. In a saucepan or frying add water and rice and bring to a boil uncovered. Add black beans and corn. Reduce heat and cover, letting the rice mixture simmer for 20 minutes. Once rice is done cooking, turn off heat and let sit for 10 minutes (may be left longer but not less than 10 minutes).
3. Remove chicken from crock pot and allow to cook for several minutes. Add rice, black beans and corn to crock pot and stir. Shred chicken and return to crock pot. Stir once more. If your crock pot has a warming setting, allow your soup to warm for about 15-20 minutes. If not, you can turn your crock pot back on to high or transfer your soup to a pot to reheat.
And there you go! It’s even great topped with sliced avocados or garnished with tortilla strips.
If you try out my recipe, I’d love to hear what you think about it! It really is very easy to make and it freezes well too.