Tex-Mex Chicken and Rice Soup Recipe | Betty Crocker

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 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