one pot mexican chicken and rice soup

8 cups chicken broth
1 lb. boneless skinless FROZEN chicken breasts
1 c. dry brown rice
1 1/2 tbsp. tomato paste
1 (15 oz) can black beans, drained and rinsed
1 (15 oz) can corn, drained
1 (15 oz) can diced tomatoes
1/4 tsp. cayenne - more or less to taste
2 tsp. cumin
2 tsp. chili powder
1 1/2 tsp. garlic salt
2 tsp. onion powder
1 bay leaf
2 tsp. oregano


1.  stir everything together in a large stockpot.
2.  bring to a boil with the lid on.
3.  once boiling, lower heat and simmer for 25-30 minutes with lid on or until the chicken and rice are fully cooked.
4.  stir regularly so the rice doesn't stick to the bottom of the pot.
5.  after the 25-30 minutes take the chicken from the pot, shred, and place back into soup.
6.  remove bay leaf before serving.
7.  serve hot with fresh cilantro, sour cream, red onion, tortilla chips, or your desired toppings.

*original recipe from www.showmetheyummy.com