Salsa Verde Brown Rice Chicken Tortilla Soup (Dairy Free)
BellaFina™ peppers may be used to create a wide variety of recipes, from appetizers to main dishes. BellaFina peppers are often used in salads, vegetables trays with or without dip, cooked in stews and sauces and stuffed with meat, cheese and grains.
Grown on the vine in the field, BellaFina peppers are a great source of vitamins and nutrients. They are low calorie, fat free, sodium free and high in Vitamin C.
Yield: 8 servings
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
3-4 Bellafina peppers, seeded and diced
4 cloves garlic, minced
1 large zucchini, 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
Optional Toppings:
cilantro
coconut milk (or sour cream)
avocado slices
tortilla chips
lime juice
Instructions
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 Bellafina peppers. 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!
From gringalicious.com