Chicken Burrito Soup

Ingredients

• 1 pound boneless skinless chicken thighs, cut into 2 inches pieces

• 2 tablespoons oilive oil

• 1 tablespoon butter

• 1 large onion, sliced or diced

• 1 (3) each of red, yellow and a green pepper

• 8 cloves of garlic, minced

• 3 tablespoons flour

• 2 teaspoons chicken chicken bouillon powder

• 1 teaspoon each salt, pepper, chili powder, smoked paprika, cumin and oregano

• 1 cup long grain basmati rice

• 1 can beans of your choice, drained and rinsed

• 1 can sweet yellow corn, drained and rinsed

• 1 can diced green chiles

• 1 15oz can criushed tomatoes

• 8 cups chicken broth (2 cups mixed with the cornstarch)

• 2 tablespoons cornstarch

Melt butter and olive oil over medium heat in a large dutch oven pot. Add chicken and onions and saute for about 5 minutes.

Add in bell peppers, garlic, flour and all the seasonings: bouillion powder, salt, pepper, chilli powder, smoked paprika, cumin and oregano.

Stir in rice, beans, green chilies, crushed tomatoes and 6 cups of the chicken broth, (adding one item at a time mixing in between each), mix well. Pour the last two cups mixed with the cornstarch, mix well. Bring to a boil.

Reduce heat a bit and simmer on medium low, stirring often and cook for 15-25 minutes, or until the rice is fully cooked through (check rice as it cooks when you miss to better know your time.)

When ready remove from heat and allow to cool a little bit. Mix well and serve in bowls topped with cheese, sour cream, jalapenos, tortilla strips, avocado or any topping your choose.