In a big skillet over medium or low heat, brown the chicken on both sides (season however you like) until cooked all the way through. Set aside to cool.

In a big pot over medium heat, sweat the onion until soft. Then add the can of green chiles. Stir until both are soft.

Add the taco seasoning and stir until combined.

Then add the tomato paste and half the chicken stock, stirring until smooth.

Now, chop the chicken into little bite size pieces, then add it back to the pot.

Next, add the can of beans and let simmer until beans are getting soft.

In a small pot, boil 1 1/4 cups of water. Add the instant white rice, stir, remove from heat, and let sit covered for 7+ minutes. (You could use normal rice instead of instant, but mine is always crunchy no matter how long I leave it and with a newborn at home, I don't have time to make regular rice.)

Add the rice to the soup no more than TWENTY minutes before you plan to serve it, or it'll get too mushy.

If soup is too thick for your liking, add more chicken stock. I personally like it thicker.

Let simmer so flavors can marry together and serve with bread or crackers. We liked it with Ritz crackers.