Description
Warm spices make this soup so comforting
Ingredients
Scale
2 tablespoons olive oil
1 medium onion, finely chopped
1 medium red bell pepper, finely chopped
1 medium orange bell pepper, finely chopped
1 clove garlic, minced
1 tablespoon chili powder
1 teaspoon cumin
1 teaspoon unsweetened cocoa powder
1/2 teaspoon Mexican oregano
1/2 teaspoon smoked paprika
Pinch red pepper flakes
1/2 teaspoon kosher salt
Fresh ground back pepper
1 (14 oz) can petite diced tomatoes
1 (14.5 oz) diced tomatoes with green chilies
4 cups chicken stock
1 cup wild rice, rinsed
4 boneless, skinless chicken thighs, diced
¾ cup fresh or frozen corn kernels
Instructions
- Heat the olive oil in a large pot.
- Add the onion and peppers and cook, stirring occasionally, over moderately high heat until the onions are soft, about 5 minutes. Add garlic and cook for 1 minute. Add the chili powder, cumin, cocoa, oregano, smoked paprika, red pepper, salt and a few turns of black pepper; cook 1 to 2 minutes or until fragrant.
- Stir in the tomatoes, tomatoes with chilies, chicken stock and wild rice; bring to boil.
- Add the chicken. Reduce heat and simmer until the chicken is cooked through and the rice is tender and puffy, about 40 to 45 minutes. Stir in the corn. Ladle the soup into bowls.
- Garnish with fresh herbs, sour cream and crispy tortilla strips, if desired
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: soup
- Method: stovetop
- Cuisine: Mexican