Chicken tortilla soup with rice recipe

Ingredients

• 4 skinned, bone-in chicken breasts
• 1 Tbsp vegetable oil
• 2 cups uncooked extra long–grain rice
• 1 cup chopped onion
• 1 cup chopped green bell pepper
• 2 tsp salt, divided
• 2½ tsp ground cumin, divided
• ½ tsp garlic powder
• ⅛ tsp pepper
• 3 (8-oz) cans tomato sauce, divided
• 2 tsp garlic salt
• ¾ tsp pepper
• diced tomato, diced avocado, shredded Monterey Jack cheese, tortilla chips for garnish

1. Combine 7 cups water and chicken in a Dutch oven. Bring to a boil; cover, reduce heat, and simmer 15 minutes or until chicken is tender. Remove chicken from broth, reserving broth; strain and set aside until cool enough to touch.
2. Meanwhile, heat oil in a large saucepan over medium-high heat. Add rice, onion, and bell pepper; sauté 4 minutes. Stir in 1 tsp. salt, ½ tsp. cumin, garlic powder, and ⅛ tsp. pepper. Stir in 3¼ cups water and 1 can tomato sauce. Cover and bring to a boil; reduce heat, and simmer 20 minutes or until liquid is absorbed and rice is tender.
3. Skin and bone chicken. Shred chicken; return chicken to broth. Stir in remaining 1 tsp. salt, remaining 2 tsp. cumin, remaining 2 cans tomato sauce, garlic salt, and ¾ tsp. pepper. Bring soup to a boil; remove from heat. Spoon rice into soup bowls, and ladle soup over rice. Garnish, if desired.