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bowls
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Ingredients
- 2 ears corn shucked, roasted & cut off the cob
- 1 green bell pepper roasted & diced
- 1 red bell pepper roasted & diced
- 1 onion diced
- 2 tbsp oil
- 64 oz chicken broth
- 1/2 jar (12 oz) Francesco Rinaldi Marinara Pasta Sauce
- 1 rotisserie chicken skin removed, meat taken off the bones & roughly chopped
- 2 cups cooked rice white or brown
- 1 can black beans rinsed & drained
- 1/2 fresh lime
- salt and pepper to taste
Garnish
- To roast the corn, place shucked corn either on the grill or over an open flame and lightly char on all sides, turning frequently. Try to roast it slowly to ensure the corn cooks through. Cut the roasted corn off of the cob.
- Roast the peppers either on the grill or over an open flame. To roast the peppers, completely char the skin on all sides (turning occasionally). Remove them from the flame and let cool. Peel off the charred skin with paper towels or under running water. Remove seeds and dice peppers. (Note: You may purchase pre-roasted peppers if desired).
- Heat a tall stock pot over high heat until hot. Add the oil. Saute the diced onions until lightly golden brown, about 5 minutes. Add the chicken broth and Francesco Rinaldi Marinara Pasta Sauce, stir, and bring to a simmer.
- Add the chopped rotisserie chicken, cooked rice, and black beans. Stir gently and let it simmer for about 5 minutes. Squeeze ½ of a lime into the soup (use more if desired). Season with salt and pepper to taste.
- To serve, portion soup into a bowl and top with sour cream and cilantro, if desired. Serve with tortilla chips and a fresh lime wedge.
