Mexican Chicken and Rice Soup
BY Felicia Marquez
Ingredients
2 large chicken breasts
1 cup sweet corn
2 to 3 cups your choice of grain (I use wild brown rice)
4 to 5 cups chicken broth
Optional toppings: Diced avocado, lime slices, shredded cheese
Salsa:
3 cups tomatoes, chopped
1/2 cup green bell pepper, chopped
1 cup onion, diced
1/4 cup fresh cilantro, minced
2 tablespoons fresh lime juice
4 teaspoons jalapeño pepper, chopped (including seeds)
1/2 teaspoon ground cumin
1/2 teaspoon kosher salt
1/2 teaspoon ground black pepper
1 cup sweet corn
2 to 3 cups your choice of grain (I use wild brown rice)
4 to 5 cups chicken broth
Optional toppings: Diced avocado, lime slices, shredded cheese
Salsa:
3 cups tomatoes, chopped
1/2 cup green bell pepper, chopped
1 cup onion, diced
1/4 cup fresh cilantro, minced
2 tablespoons fresh lime juice
4 teaspoons jalapeño pepper, chopped (including seeds)
1/2 teaspoon ground cumin
1/2 teaspoon kosher salt
1/2 teaspoon ground black pepper
This dish is one of my personal favorites. It’s easy and tastes so fresh, especially if you use a fresh salsa to amp up the flavor. Nothing’s more comforting than a nice warm bowl of soup. Plus, this recipe is super healthy! Preheat the oven to 375 degrees. On a baking sheet, season chicken breasts with salt and pepper and drizzle on a little olive oil. Bake until cooked through, about 15-20 minutes. Let cool and shred.
In a large pot, add in prepared salsa, shredded chicken, corn and enough chicken broth to cover your mixture; bring to a simmer and cover. Season with salt and pepper as needed. Top with diced avocado, lime slices and shredded cheese of your choice! (I use Monterey Jack.)
In a large pot, add in prepared salsa, shredded chicken, corn and enough chicken broth to cover your mixture; bring to a simmer and cover. Season with salt and pepper as needed. Top with diced avocado, lime slices and shredded cheese of your choice! (I use Monterey Jack.)