A sweet and spicy soup with rice, beans, veggies, and flavorful chicken!
2 boneless skinless chicken breasts
1/4 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon onion powder
1/4 teaspoon sugar
1/4 teaspoon paprika
1/4 teaspoon pepper
1/4 teaspoon crushed red pepper flakes
1/8 teaspoon ground nutmeg
1/8 teaspoon ground parsley
3 cups water
1 tablespoon chicken bouillon
2 roma tomatoes, diced
1/2 red pepper, diced
1 4-ounce can diced green chiles
2 tablespoons seeded jalapeno
1/2 cup diced white or yellow onion
1 medium sweet potato, cooked and diced
1 cup black beans
1 cup cooked brown or white rice
1 teaspoon paprika
1 teaspoon salt (or to taste)
1/2 teaspoon chili powder
2 teaspoons corn starch
2 tablespoons cold water
In a small bowl combine all of the seasoning ingredients for the chicken and mix to combine. Rub seasoning onto both sides of chicken breasts (if you have extra seasoning, reserve and add to soup broth.
Preheat a nonstick pan or skillet to medium heat, spray with cooking spray, and cook chicken breasts 4-5 minutes each side or until cooked through. Cut chicken into 1 inch pieces and set aside.
Add water and chicken bouillon to a medium-large pot and bring to a boil over medium high heat. Reduce to simmer. Add tomatoes, red peppers, green chiles, jalapeños, onion, sweet potato, beans, and rice. Cook 5 minutes. Add paprika, salt, and chili powder. Cook 10 minutes longer.
5 minutes before serving, whisk corn starch and 2 tablespoons cold water together in a small bowl until corn starch is dissolved. Add mixture to soup and stir to combine. Allow to thicken 5 minutes. Enjoy!