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Mexican Chicken Soup

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Ingredients
Ingredients
  Olive oil 1 Tablespoon
  Chopped white onion 1 1⁄2 Cup (24 tbs)
  Chopped celery 1⁄4 Cup (4 tbs)
  Chopped carrots 1⁄4 Cup (4 tbs)
  Chopped tomatoes 1 Cup (16 tbs)
  Cayenne pepper 1⁄8 Teaspoon
  Paprika 1 Teaspoon
  Brown rice 1 1⁄2 Cup (24 tbs)
  Vegetable stock/Chicken stock 3 Cup (48 tbs)
  Salt 1⁄2 Teaspoon
For soup
  Chopped onions 1 Cup (16 tbs)
  Cubed carrots 1 Cup (16 tbs), peeled
  Chopped celery 1 Cup (16 tbs)
  Olive oil 3 Tablespoon
  Chicken stock 8 Cup (128 tbs)
  Cubed potatoes 1 Cup (16 tbs)
  Thyme 1⁄4 Teaspoon
  Bay leaf 1
  Salt 1 Tablespoon
  Boneless chicken breasts 1 , cubed
  Ear of corn 3
  Fresh salsa 3⁄4 Cup (12 tbs) (For Garnish)
  Ripe avocados 1 , cubed (For Garnish)
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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Mexican
Course: 
Side Dish
Method: 
Simmering
Dish: 
Soup
Ingredient: 
Chicken
Interest: 
Everyday, Healthy
Preparation Time: 
20 Minutes
Cook Time: 
75 Minutes
Ready In: 
0 Minutes
Servings: 
6

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