Mexican Chicken Soup

So, apparently it is already fall, which is sort of crazy, since last week it was still 80 degrees outside. Anyway, I have decided to celebrate the sudden chill with some hearty and filling soup. It is sort of a soup/stew hybrid really. This is a simple recipe that can be put together in 45 minutes. Shredded chicken, corn, black beans and brown rice create a filling soup that is packed with protein and fiber. Lime juice, chili peppers and cumin create some bold flavors without added calories. I found this to be such a satisfying, warming meal and as a bonus, I got a few days of lunch out of the leftovers.
Red more for the full recipe.


Ingredients:
1lb boneless, skinless chicken breasts
1 cup (dry) brown rice
1 can black beans, rinsed
2 ears of corn, kernels cut off
1 medium onion, diced
2 stalks of celery, washed and diced
1 habenero pepper, washed and diced
juice of 2 limes
4 cups low sodium chicken broth, divided (an also use veggie broth)
1 tbsp extra virgin olive oil
3 tbsp tomato paste
1 tbsp smoked paprika
1 tsp cumin
1 tsp cayenne pepper
1 tsp salt


Step by Step Instructions:


1. Cook rice according to package directions, set aside

2. Saute onion, celery and habanero in olive oil on medium heat until soft 4-5 minutes

3. Add chicken breast and brown each side for 2 minutes

4. Add 2 cups of stock, paste, lime juice, paprika, cayenne, cumin, salt and pepper

5. Reduce heat to med-low and braise chicken until cooked through, 8-10 minutes

6. Remove chicken and shred, set aside

7. Add remaining broth,  fresh corn and rice, cover and simmer on med-low for another 10 minutes

8. Add beans and shredded chicken, cook an additional 8-10 minutes

9. Serve with a lime wedge