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Categories:
chicken white sweet corn beans tomatoes Spanish rice chicken clove garlic white onion green pepper butter flour cumin chili powder white pepper oregano hot sauce
Viewed: 55 - Published at: 3 years agoIngredients
- 5 Boneless Chicken Breast Filets
- 3 can White sweet corn
- 3 can White Kidney Beans
- 3 can Rotel Tomatoes w/chilies
- 2 box Spanish Rice
- 1 box Chicken stock
- 1 clove Garlic
- 1 White Onion
- 1 Green Pepper
- 1 cup Diced/Sliced Jalepeneos
- 1 cup Butter
- 1 cup All Purpose Flour
- 1 1/4 tbsp Cumin
- 1 1/4 tbsp Chili powder
- 1 tbsp White Pepper
- 1 1/4 tbsp Dried Oregano
- 1 Louisiana Hot Sauce
Method
- Start off by chopping your green pepper and onion, and mince your garlic.
- Bring your chicken stock to a boil in large soup pot.
- Place your fresh chopped ingredients in the boiling stock.
- Let them cook till onions are translucent.
- Boil your chicken breast till done and shred the meat.
- Place in a bowl and cover completely in hot sauce and let sit.
- Now start your rue.
- Melt your butter in a small sauce pot and slowly add flour to the butter till "runny" thick.
- Set aside (stir every so often to prevent thickening)
- Cook your rice according to directions on box and set aside
- Now add your chicken Into the large soup pot, mix in to the onions and peppers.
- Then add your beans, corn, tomatoes, and jalepeneos.
- Then add the rice.
- Now slowly add in your rue.
- Stir your soup while you pour.
- Add in your spices and stir.
- Let cook on Low-medium heat for 25 minutes
- **notes** drain the juice from the beans and wash them before adding them to the soup.
- However don't drain your corn, tomatoes or jalepeneos, the juice from these will add volume to the soup!
