Buffalo Chicken & Rice Soup | Just A Pinch Recipes

Ingredients

• 6 cup(s) cooked and chopped chicken
• 4 cup(s) vegetable broth, organic, low sodium
• 4 cup(s) chicken broth, organic
• 4 cup(s) beef broth, organic
• 1 1/2 cup(s) V-8 vegetable juice, low sodium
• 2 can(s) tomato sauce, 15 oz
• 2 can(s) diced tomatoes with basil & oregano, undrained, 15 oz
• 1/3 - 1/2 cup(s) Frank's brand hot sauce
• 1 can(s) chili beans in sauce (do not drain), 15 oz
• 1 can(s) kidney beans, drained and rinsed, 15 oz
• 1 can(s) black beans, drained and rinsed, 15 oz
• 1 large onion, chopped
• 6 clove(s) garlic, minced or crushed
• 1/3 cup(s) chili powder
• 2 tablespoon(s) ground cumin
• 2 tablespoon(s) paprika
• 6 cup(s) carrot, sliced
• 4 cup(s) celery, sliced
• 2 cup(s) peas and or corn, canned or frozen
• 6 cup(s) cooked rice
• ## OPTIONAL TOPPINGS
• sour cream
• shredded cheese
• diced olives
• fresh cilantro
• sliced black olives
• diced avocado
• crumbled blue cheese
• tortilla chips