MEXICAN CHICKEN RICE SOUP
Mexican Chicken Rice Soup is made with chicken, brown rice, tomatoes, onion and lots of garlic. This nourishing chicken and rice soup is one of my favorite Mexican soup recipes to make and it rivals any restaurant Mexican chicken rice soup there is!
Provided by The Harvest kitchen
Categories Soup
Time 50m
Number Of Ingredients 18
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.
Nutrition Facts : Calories 541 calories, Carbohydrate 45 grams carbohydrates, Cholesterol 99 milligrams cholesterol, Fat 26 grams fat, Fiber 2 grams fiber, Protein 32 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1, Sodium 6558 milligrams sodium, Sugar 10 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 17 grams unsaturated fat
MEXICAN CHICKEN SOUP
Tired of plain old Chicken Soup? Try this one. Adding the avocado is a must! We also add a little grated cheese and crushed tortilla chips.
Provided by Rillene
Categories Soups, Stews and Chili Recipes Soup Recipes Tortilla Soup Recipes
Time 1h40m
Yield 6
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lay chicken breasts onto a baking sheet and sprinkle with 1 tablespoon taco seasoning mix. Bake for 30 to 35 minutes, cool and shred or cut into strips.
- While the chicken is cooking, heat oil in a stockpot and cook the onions and celery until soft. Stir in the water and chicken broth. Season with cumin, black pepper and remaining taco seasoning mix. Simmer for 30 minutes for the flavors to mingle. Add the tomatoes, cilantro and chicken, simmer for 5 more minutes. Serve hot topped with avocado, shredded cheese and crushed tortilla chips.
Nutrition Facts : Calories 315.1 calories, Carbohydrate 12.1 g, Cholesterol 79.6 mg, Fat 16.4 g, Fiber 3.3 g, Protein 29.2 g, SaturatedFat 5.5 g, Sodium 1367.8 mg, Sugar 3.4 g
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