Cajun Chicken and Rice Soup

By á-2765

from Taste of Home

Ingredients

• 1 stewing chicken
• 2 bay leaves
• 1 tsp. salt
• 1 tsp. poultry seasoning
• 1 tsp. pepper
• 1 med. onion, chopped
• 2 celery ribs, chopped
• 1 T, butter
• 5 garlic cloves, minced
• 1 can (10 oz.) diced tomatoes and green chilies, drained
• 3/4 cup orange juice
• 2 T. minced fresh cilantro
• 2 tsp. Cajun seasoning
• 1/2 tsp. dried oregano
• 1/2 tsp. ground cumin
• 1/2 tsp. paprika
• 2 cups cooked rice
• 1 can (15 oz) pinto beans, rinsed and drained

Preparation

Step 1

Cook chicken in stockpot. Cover with water and add bay leaves, salt, poultry seasoning and pepper. Bring to boil , reduce heat, cover and simmer for 1 1/2 hr or until chicken is tender. Remove chicken from broth; set aside to cool. Stain broth discarding seasonings. Set aside 6 cups broth for the soup. Remove chicken from broth. Shred and set aside 3 cups chicken. (Save remaining chicken for another use.)

In large stockpot, saute onion and celery in butter until onion is crisp-tender. Add garlic; cook 1 minute longer. Stir in tomatoes, orange juice, cilantro, seasonings and reserved broth. Bring to boil. Reduce heat; cover and simmer for 15 min. or until veggies are tender. Stir in the cooked, drained rice, beans and reserved chicken. Heat.

1 1/2 cup equals 393 calories.