Chicken Tortilla Soup

Adapted from a make-a-mix recipe

2 medium chicken thighs
1 can Mexican style stewed tomatoes
1 can green chiles
~2/3 c black or pinto beans (or 1/3 dry beans, cooked)
1/3 c long grain rice
1/4 c chopped onion
1 tsp chicken bullion
1/2 tsp cumin
1/4 tsp lemon pepper
1/4 tsp salt
1/4 tsp sugar
1/4 tsp garlic powder


Place chicken in soup pot with 3 cups of water. Bring to a boil, then cover and simmer. When chicken is partially cooked, add tomatoes, chiles, onion, and beans. When chicken is cooked through, remove chicken from pot and stir in the spices and rice. Bring to a boil and then cover and simmer about 20 minutes. While rice is cooking, shred chicken. When rice is tender, stir in chicken and remove from heat. Serve with tortilla chips, shredded cheese, chopped olives, sour cream, etc.