Spicy Chicken and Rice Soup

It is finally a cold day and perfect for a spicy hot soup for dinner. This is an easy one and you can easily add or subtract to the flavor heat according to your family’s taste. I’m thinking hot corn bread or warmed tortillas would go well with this. Even some tortilla chips crunched over the top would be good. Spicy Chicken and Rice Soup 2 tablespoons olive oil or butter 2 stalks celery, finely chopped 1 red onion, finely chopped 3 cups chicken broth, canned or homemade 1 cup of your favorite salsa 2 large, boneless skinless chicken breasts 3/4 cup uncooked rice 5 cloves garlic, smashed and chopped 1 (16-ounce) can red kidney beans, drained and rinsed 3 tablespoons freshly minced cilantro Juice of one lime Salt and freshly ground black pepper to taste A pinch of chili flakes Favorite shredded cheese on the side Melt the butter in a large heavy pot over medium heat. Brown the chicken on both sides. Remove to another plate. Cube when cool enough to handle. In the same pot, add the celery and onion and cook until softened. Stir as needed to keep from burning. Add the broth, salsa, chicken breasts, rice and garlic. Bring to a simmer and cook, stirring occasionally, for about 15 minutes, until the chicken is nearly cooked through. Add the beans. Return the soup to a simmer and cook for an additional 15 minutes until the rice is tender. Stir in the fresh cilantro and season to taste with lime juice, chili flakes, salt and pepper. To serve, divide the soup into bowls and top with shredded cheese.