This is a southwest style of a chicken and rice soup.  Hearty chunks of chicken, a rich tomato broth and a few veggie goodies makes this a hearty weeknight dinner that’s easy to make.

Pueblo Chicken and Rice Soup

My Mom used to make this Casserole we called Pueblo Chicken.  It was one of my top favorites, second only to Spinach Fandango (yes…I know, I need to get on a remake of that, too, STAT!).  Now that the weather’s cooling off, I thought it high time to get back into making soup.  Thus, this recipe for Pueblo Chicken and Rice Soup!

Hear me out, folks.  The black olives are a must!  Although, perhaps I’m all about them simply for nostalgic value.  Regardless, give ’em a try and then top it all of with spicy pepper jack cheese and cilantro.

Quick for Weeknights

The great part about this dish, too, is that it’s a one-pot-wonder.  I know you all love that!

Even better, this hearty soup comes together in under 45 minutes without a lot of fuss.  It’s also a great meal to freeze.  I make a double batch and serve the second batch for another day.

Hope you enjoy this recipe as much as I did making it!

The Recipe for Pueblo Chicken and Rice Soup

[tasty-recipe id=”6975″]