Servings: 6
Equipment
- dutch oven
Ingredients
- 1 Tbsp. olive oil
- 1 lb. ground chicken
- 1/4 lb. ground chicken sausage
- 1 tsp. dried Italian seasoning
- 1 medium onion cut into 1/2-inch pieces
- 2 large green bell peppers cut into 1/2-inch pieces
- 2 garlic cloves minced
- 1 tsp. kosher salt
- 1/2 tsp. black pepper
- 3/4 cup long-grain white rice
- 4 cups low-sodium chicken broth
- 1 28 oz. can tomato puree
- 1 10 oz. can diced tomatoes with green chiles
- 2 tsp. Worcestershire sauce
- 1 1/2 cups grated pepper jack cheese about 6 ounces
- 1 bunch fresh parsley coarsely chopped
Instructions
- Heat the olive oil in a large dutch oven over medium-high heat. Add the ground chicken and sausage, sprinkle with the Italian seasoning and cook, breaking up the meat into small pieces with a wooden spoon, until browned, 4 to 6 minutes.
- Add the onion and bell peppers and cook, stirring, until they start to soften, 4 to 6 minutes. Stir in the garlic, salt and pepper and cook for 30 seconds.
- Stir in the rice, then add the broth, tomato puree and diced tomatoes. Stir to combine.
- Bring the soup to a simmer, then reduce the heat to low, cover and cook until the rice is tender, about 25 minutes. Stir in the Worcestershire sauce. Ladle the soup into bowls and top with the cheese and parsley.
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