Ingredients
2
tablespoons butter
1
package (20 oz) boneless skinless chicken thighs, cut in 3/4-inch pieces
1/2
teaspoon salt
1/4
teaspoon pepper
1/2
cup chopped onion
2
cloves garlic, finely chopped
1
carton (32 oz) Progresso™ chicken broth
1
can (14.5 oz) Muir Glen™ organic fire roasted crushed tomatoes, undrained
1
teaspoon chili powder
1/2
teaspoon ground cumin
1/2
cup uncooked long-grain white rice or converted white rice (3 oz)
1
can (4.5 oz) Old El Paso™ chopped green chiles
1
cup frozen whole kernel corn
Shredded Mexican cheese blend, tortilla strips and chopped fresh cilantro leaves, if desired
Preparation
In 5-quart Dutch oven, melt butter over medium-high heat; season chicken with salt and pepper. Cook chicken in melted butter 6 to 8 minutes, stirring once, until chicken is browned on outside. Using slotted spoon, transfer to bowl; cover and keep warm.
Add onion and garlic to butter and drippings in Dutch oven; cook over medium-high heat 30 to 60 seconds, stirring frequently, until softened.
Stir in chicken broth, tomatoes, chili powder and cumin; heat to boiling. Stir in rice, chiles, frozen corn and the browned chicken; return to boiling. Reduce heat; simmer uncovered 23 to 28 minutes, stirring occasionally, until rice is tender.
Serve soup topped with remaining ingredients.
