Mexican Chicken Rice Soup Recipes

MEXICAN CHICKEN RICE SOUP

Steps:

• Add brown rice to a fine mesh strainer and run under cold water until the water runs clear. (This step is important for removing starches on the outside of the rice which will cause the rice to clump and stick together as it cooks).
• Heat oil in saucepan. Add onion, celery and cook for about 2 minutes, then stir in the brown rice with the onion and celery and cook another 3-4 minutes or until the rice starts to turn golden brown.
• Stir in the tomato sauce, onion powder, garlic powder and dried parsley.
• Pour in the chicken broth and stir. Bring pot to a boil then reduce heat to a low simmer.
• Place lid on pot and simmer rice for 20 minutes or until the liquid has absorbed.
• Remove pot from heat, and leave the lid on the pot and let the rice finish steaming in the pot for about 10 minutes before fluffing.
• Fluff rice using a fork and serve.
• Make Mexican Brown Rice (recipe above)
• Chop or shred chicken. Chop or shred your poached or store-bought rotisserie chicken and set aside.
• Heat oil in large saucepan or Dutch oven and saute the onion for 2 to 3 minutes, then add in the minced garlic and saute for another 1 to 2 minutes.
• Stir in the chicken, tomatoes and seasoning. Add in the torn pieces of chicken, chopped tomatoes, jalapeno slices and cumin with the onions and stir.
• Pour in chicken broth and bring to a boil. Reduce heat to a simmer. Place lid on pot and simmer on low heat for 30 minutes. If you're adding 1/3 cup lime juice, you'll turn off the heat and stir in the lime juice
• Spoon 1/4 cup Spanish Brown Rice in each bowl, then ladle soup over rice.
• Garnish each bowl of chicken rice soup generously with avocado, chopped cilantro, and lime wedges.

MEXICAN CHICKEN RICE SOUP

Steps:

• Combine the chicken with the stock in a soup pot. Bring to a boil, reduce to a simmer and cook, uncovered, 30 minutes. Add the vegetables and rice and cook 20 minutes longer.
• Cool the chicken in the stock. Lift out the chicken and remove and discard the skin and bones. Shred the chicken and return to the pot. Stir in the lime juice and epazote or mint and reheat the soup. Serve hot.

MEXICAN CHICKEN AND RICE SOUP

Steps:

• Cut the tortillas into 1/4 inch strips.
• In a large saute pan, heat the oil over med.-high heat. Fry the tortilla strips until crunchy. Drain and set aside.
• In a soup pot, melt the butter over med. heat. Saute the onion, jalapeno, tomatoes, cilantro and garlic in the butter until the tomatoes are soft. Add the chicken broth and bay leaf and bring to a boil. Add the rice and seasonings. Boil until the rice is tender, about 15 minutes.
• Reduce the heat. Add the chicken and simmer for 15 minutes. If the rice absorbs too much of the liquid, add more chicken broth.
• Ladle the soup into bowls. Top with tortilla strips and cheese before serving.

MEXICAN CHICKEN RICE SOUP (CALDO CANTINA)

Steps:

• Put stock in medium saucepan. Bring to a boil over med-high heat. Add rice, some salt and pepper; lower heat so that it just bubbles. Cook, stirring occasionally, until the rice is tender, about 20 minutes.
• Meanwhile, combine vegetables with chicken, lime juice, cilantro and chiles (if using). Put in the bottom of one large bowl or 4 small ones.
• When the soup is ready, ladle it over the stuff in the bowls. Taste; adjust seasoning if necessary.

MEXICAN CHICKEN & WILD RICE SOUP

Steps:

• Heat the oil in a large non-stick frying pan and cook the onion for 5 mins. Throw in the pepper and cook for 2 mins more, then add the sweetcorn, chipotle paste and rice. Stir well and cook for 1-2 mins.
• Add the black beans and the stock. Bring to the boil, turn down to a simmer, then add half the chicken and coriander. Cool for 2-3 mins, then ladle into bowls.
• Scatter over the rest of the chicken and coriander. Serve with a dollop each of guacamole and soured cream on top if you like.