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Tlapeno - Mexican Chicken Rice Soup


  • Prep Time: 20
  • Cook Time: 30
  • Total Time: 50 minutes

Ingredients

Scale
  • FOR THE SOUP
  • 2 large chicken breasts, frozen or thawed
  • 8 cups water
  • FOR THE RICE
  • 1 cup uncooked rice
  • 1 can (8 ounces) tomato sauce
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon cumin
  • 1 chicken bouillon cube
  • FOR TOPPING
  • pureed chipotle peppers in adobo sauce
  • chopped raw onion
  • diced raw tomato
  • diced avocado
  • chopped cilantro leaves
  • lime wedges

Instructions

  1. For the broth, place the chicken in the water in a large pot and bring to a boil. Reduce the heat to medium and boil gently for 15-20 minutes until the chicken is cooked through. Remove the chicken from the cooking liquid, shred with two forks, then return to the broth.
  2. For the rice, combine all ingredients in a pot with a lid with water for cooking per the package instructions. Cover the rice and bring to a boil, then reduce the heat and simmer for 15 minutes or until the rice is cooked through. Taste, and add salt to your preference.
  3. To serve, spoon some rice in a bowl. Top with chicken, broth, and a spoonful of pureed chipotle - as much as you'd like for spice and flavor! Stir together to mix the peppers into the soup.
  4. Top the soup with any of the garnishes that you like, and squeeze lime juice over the whole thing before eating. Enjoy!

Notes

  • You can use any kind of chicken you want - boneless, not, skinless, not, etc. Boil it as per the instructions until fully cooked, then just remove any skin/fat/bones before shredding and returning to the broth.
  • For the rice, if you don't have chicken bouillon, sub chicken stock for the water to cook the rice.

Nutrition

  • Serving Size: 4
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