Mexican Chicken Soup Recipe
Ingredients
| SPANISH RICE | ||
| Olive oil | 1 Tablespoon | |
| White onion | 1.4 Cup (16 tbs), chopped | |
| Celery -€“ ¼ cup, chopped | ||
| Carrots -€“ ¼ cup, chopped | ||
| Tomatoes | 1 Cup (16 tbs), chopped | |
| Cayenne pepper | 1/8 Teaspoon | |
| Paprika | 1 Teaspoon | |
| Brown rice | 1 1/2 Cup (16 tbs) | |
| Vegetable stock-€“ 3 cups or Chicken stock -€“ 3 cups | ||
| Salt | 1/2 Teaspoon | |
| Chopped Onions -€“ 1 cup, coarsely chopped | ||
| Carrots | 1 Cup (16 tbs), peeled (SOUP) | |
| Celery -€“ 1 cup, coarsely chopped | ||
| Olive oil | 3 Tablespoon (SOUP) | |
| Chicken stock | 8 Cup (16 tbs) (SOUP) | |
| Potatoes | 1 Cup (16 tbs), cubed (SOUP) | |
| Thyme | 1/4 Teaspoon (SOUP) | |
| Bay leaf | 1 (SOUP) | |
| Salt | 1 Tablespoon (SOUP) | |
| Chicken breast -€“ 1, whole, boneless, cubed | ||
| Corn -€“ 3 ears, halved | ||
| Salsa | 3/4 Cup (16 tbs) (GARNISH) | |
| Avocado -1, ripe, cubed | ||
Directions
MAKING
1. In a large soup pot placed on low heat, heat olive oil. Sauté onions, carrots, celery, and tomatoes for 3 minutes.
2. Add rice along with spices, stock, and salt. Cover and allow the mixture to come to boil.
3. Lower the heat, and covered, simmer for about 45 minutes.
4. Meanwhile, prepare the soup. In a large sauté pan having olive oil, cook onions, carrots, and celery on low heat until limp.
5. Mix in potatoes along with stock, salt, and bay leaf. Allow the mixture to come to boil.
6. Lower the heat, and covered, simmer for 30 minutes.
7. Add chicken and cook for 15 more minutes.
8. Mix in corn. Cook for 5 minutes more.
SERVING
9. Take 6 warm soup bowls. Add 2 tablespoon cooked rice in each followed by 1 ½ cups soup. Add ½ a corn ear. Garnish each with 1 tablespoon avocado and 2 tablespoons salsa. Serve immediately.
1. In a large soup pot placed on low heat, heat olive oil. Sauté onions, carrots, celery, and tomatoes for 3 minutes.
2. Add rice along with spices, stock, and salt. Cover and allow the mixture to come to boil.
3. Lower the heat, and covered, simmer for about 45 minutes.
4. Meanwhile, prepare the soup. In a large sauté pan having olive oil, cook onions, carrots, and celery on low heat until limp.
5. Mix in potatoes along with stock, salt, and bay leaf. Allow the mixture to come to boil.
6. Lower the heat, and covered, simmer for 30 minutes.
7. Add chicken and cook for 15 more minutes.
8. Mix in corn. Cook for 5 minutes more.
SERVING
9. Take 6 warm soup bowls. Add 2 tablespoon cooked rice in each followed by 1 ½ cups soup. Add ½ a corn ear. Garnish each with 1 tablespoon avocado and 2 tablespoons salsa. Serve immediately.
Chef
