Salsa Verde Brown Rice Chicken Tortilla Soup (Dairy Free

• Meat

  • 2 cups Chicken, cooked

• Produce

  • 1 Avocado, slices
  • 1/2 cup Black beans, cooked
  • 2 tbsp Cilantro, fresh
  • 1 Cilantro
  • 4 cloves Garlic
  • 1 cup Kernal corn, whole off the cob
  • 1 Onion, medium
  • 2 tsp Oregano
  • 1 Red bell pepper, medium
  • 2 Tomatoes, medium
  • 1/2 cup White beans, cooked

• Canned Goods

  • 3 cups Chicken stock
  • 1/4 cup Coconut milk, full-fat
  • 1 Coconut milk

• Condiments

  • 1 tbsp Lime juice, fresh
  • 1 Lime juice
  • 2 tbsp Salsa verde

• Pasta & Grains

  • 1 cup Brown rice, long grain

• Baking & Spices

  • 1 tsp Black pepper
  • 1 tsp Chili powder
  • 2 tsp Salt
  • 1 Salt and pepper

• Oils & Vinegars

  • 1 tbsp Olive oil

• Nuts & Seeds

  • 2 tsp Cumin

• Snacks

  • 1 Tortilla chips

• Liquids

  • 3 cups Water

• Other

  • 1 Large zuccini, diced

Found on gringalicious.com

Description

Ingredients

• 1 cup uncooked long grain brown rice
• 3 cups water, plus more as needed
• 2 teaspoons salt
• 1 tablespoon olive oil
• 1 medium onion, diced
• 1 medium red bell pepper, seeded and diced
• 4 cloves garlic, minced
• 1 large zuccini, diced
• 2 medium tomatoes, diced
• 1 cup whole kernal corn off the cob
• 1/2 cup cooked white beans
• 1/2 cup cooked black beans
• 2 tablespoons fresh cilantro, finely chopped
• 1 tablespoon fresh lime juice
• 3 cups chicken stock
• 1/4 cup full fat coconut milk (or sour cream)
• 2 tablespoons salsa verde
• 2 teaspoons cumin
• 1 teaspoon chili powder
• 2 teaspoons oregano
• 1 teaspoon black pepper
• 2 cups cooked chicken, diced
• salt and pepper to taste
• cilantro
• coconut milk (or sour cream)
• avocado slices
• tortilla chips
• lime juice

Directions

• Bring 3 cups of water to a boil in a large pot and add the salt and brown rice. Cover and reduce heat to low and simmer for about 45 minutes, stirring occasionally, until the rice is tender and has absorbed the water (add more water as it cooks if necessary).
• While the rice is cooking, heat the olive oil in a medium to large skillet and add garlic, onion, and bell pepper. Saute over medium high heat for about 5 minutes until browned and fragrant then add zucchini and cook for about 5 minutes longer until tender. Remove pan from heat.
• When rice is nearly finished cooking, Add the contents of skillet to the pot along with tomatoes, corn, beans, cilantro, lime juices, and chicken stock and bring to a boil.
• Add the coconut milk, salsa verde, and spices and allow soup to cook for 10 to 15 minutes, stirring often, until the rice is completely tender. If it starts to get too thick just add additional water. Reduce heat to a simmer again and stir in chicken meat and adjust salt and pepper to taste.
• Serve hot with desired toppings!