|
Mexican Chicken Soup This soup was inspired by soups I've had at various restaurants beginning in the mid-1990s. Some restaurants serve what's essentially a flavored chicken stock with just a small amount of additional ingredients. Other restaurants use EVERYTHING listed below. When I make this soup I use whatever I have on hand. So, if I'm out of chili tortilla chips or red peppers -- not a problem, I leave them out. Everyone I've served this to, including small children love it. Enjoy...
|
Ingredients:
1/2 cup long
grain or basmati rice
1 cup water
2 chicken
breasts, grilled and sliced
1 cup chopped onion
1 clove garlic, crushed
1 tablespoon olive oil
2 cups chicken stock
Juice of 2 lines (you may want more or less)
1 teaspoon oregano, dried
2 teaspoons cilantro, dried or 1/2 cup of fresh chopped
Hot sauce (chipolte is more intresting, but Tabasco is
OK),
1 ripe tomatoe (optional)
1 ripe avocado, small cubes (optional)
1 cup chopped red bell peppers (optional)
1/2 cup frozen corn (optional)
Shredded
Monterey Jack or Asiago Cheese
Chili & Lime tortilla chips
Directions:
Cook rice.
Meanwhile...
Chop or
shred chicken breasts and set aside.
Dice tomatoe, set aside. Same for avocado.
Sautee onion in olive oil until translucent. Add garlic and optional bell pepper. Cook until soft.
Add 2 cups chicken stock and simmer for 5 minutes.
Add oregano, cilantro, chicken, rice and corn. Simmer for 10 minutes.
Add hot sauce to taste. Chipolte sauce, Tabasco or even salsa is good. If using salsa start with 2 tablespoons. Others start with 1/2 teaspoon.
Add previously cooked rice. Sometimes you may need to add a bit of water to adjust the consistency.
Simmer for a couple of minutes then add tomato, lime and avocado.
Add salt and pepper to taste.
Serves 4.