• Prep Time 20 minutes
  • Cook Time 30 minutes
  • Serving For 4 people
  • Difficulty Normal

Recipe Description

Rotisserie Chicken Soup With Rice recipe from and tested by Susan Selasky for the Free Press Test Kitchen. – Detroit Free Press/McClatchy-Tribune Information Services

This recipe is best with
Anchor 12s Processed Cheddar

Recipe Ingredient

  • 1 tbsp canola oil
  • 2 large cloves garlic, peeled, minced
  • 1 cup chopped onion
  • 3 mini red bell peppers, sliced into thin rounds
  • 1 tbsp brown sugar
  • 1 can (428ml) fire-roasted tomatoes with chipotle (or crushed tomatoes)
  • 1 tbsp chilli powder
  • 1 tsp cumin
  • 4 cups shredded rotisserie chicken
  • 6 cups fat-free, less-sodium chicken broth
  • Salt and black pepper to taste
  • 2 cups cooked brown rice
  • For serving
  • Tortilla chips
  • Shredded cheese
  • Sliced green onion
  • Coriander leaves


  1. In a large pot, heat the canola oil over medium heat. Add the garlic and sauté 1 minute or until fragrant.
  2. Add the onion and red pepper slices and sauté about 5 minutes.
  3. Sprinkle with brown sugar, stirring to melt the sugar.
  4. Add in the tomatoes with their juice, chilli powder and cumin.
  5. Stir in the chicken and broth. Bring to just a boil and reduce heat to a simmer.
  6. Cover and simmer about 20 minutes to meld all the ingredients.
  7. Season with salt and pepper if needed, keeping in mind you may not need to because of the tomatoes and broth.
  8. Stir in the cooked rice just before serving.
  9. Top with chips, cheese, onion and coriander if desired.

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