Easy Mexican Chicken and also Rice Soup

This Mexican Chicken and also Rice Soup takes traditional poultry soup to a spicy, tomatoey new location. Offer with cilantro, lime wedges, as well as tortillas on the side. This is my mother-in-law’s chicken soup. She is of Mexican descent and also her soup is cherished in our home.

As soon as the winter shows up, this soup enters into the once a week turning. We never ever get tired of having it on the food selection!

I’ve simplified as well as structured my mother-in-law’s dish a bit. She normally starts by poaching an entire hen and afterwards makes Spanish rice to contribute to the soup, but in our hectic world, it’s wonderful to be able to obtain supper on the table in 20 minutes.

A crucial part to making this a «fast» dinner is having pre-cooked poultry that you can use for the base. I often have some remaining poultry spending time, and also if I don’t, I see to it I do by including it to my once a week meal preparation. I’ll either roast an entire chicken for Sunday dinner and also set aside some of the meat especially for this dish, or I swiftly prepare a couple of chicken breasts by themselves so they’re ready to go into this soup.

With your chicken already done, you are on simple road. Cook some diced onion in olive oil, include a container of fire baked diced tomatoes, some icy corn, and a little rice, as well as mix in some hen supply. Wait 20 minutes as well as supper is ready. You have just enough time to check your email or check out that write-up you’ve been saving.

What raises this soup from burning out to luring are the garnishes, so do not leave them out. A squeeze of lime, some cilantro leaves, and also a heap of warm tortillas will certainly make you virtually as satisfied as my better half when he scents this soup on the range.

Mexican Chicken Soup

HOW TO WARM TORTILLAS I like to serve this soup with cozy corn tortillas to munch and also dip in between attacks. There are two methods you can warm them up:

1 Heat over a gas burner: Turn a gas burner to medium-low. When the burner grate is hot, put a tortilla directly on the grate for around 20 seconds, or till it starts to puff slightly. With tongs, turn it over as well as let it heat for a couple of even more secs on the other side. A little charring at the sides includes flavor.

2 Heat in a skillet: Set a completely dry skillet over tool warmth and heat up until warm. Lay one tortilla at a time on the warm frying pan as well as turn, as above.

Once warmed up, wrap the tortillas in a tea towel or fabric paper napkin to keep them warm at the table and also let every person take tortillas from the heap as they desire one.

Easy Mexican Chicken and also Rice Soup Recipe
Active ingredients
  • 2 tbsps olive oil
  • 1 tool onion, diced
  • 1 teaspoon dried oregano
  • 1/4 teaspoon salt, or to taste
  • 1/8 teaspoon black pepper, or to taste
  • 1 (15-ounce) can fire-roasted diced tomatoes, with juices
  • 6 mugs low-sodium chicken brew
  • 1 mug fresh or frozen corn bits
  • 1/3 cup tool- or long-grain white rice (not prepared)
  • 2 mugs shredded as well as cooked chicken (See Recipe Note)
  • Leaves from 1/2 number fresh cilantro sprigs, for garnish
  • 1 to 2 limes, quartered, for garnish
  • Corn or flour tortillas, to offer
Approach

1 Cook the onion: In a huge pot over medium warmth, cozy the oil. Add the onion and oregano. Chef, stirring usually for 3 to 4 minutes, or till the onion starts to soften. Mix in the salt and pepper.

Mexican Chicken Soup

2 Simmer the soup: Add the tomatoes, hen corn, rice, as well as brew. Bring to an outrage high warmth. Decline the warm and simmer for 18 to 20 minutes, or up until the rice hurts.

3 Add the poultry: Add the poultry and also simmer for 1 to 2 mins, or until the hen is warm. Preference, and period with even more salt and pepper, if you like.

4 Serve the soup: Ladle the soup right into bowls as well as serve warm with the cilantro and lime wedges ahead, and cozy tortillas on the side.

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