This Mexican Chicken and Rice Soup takes traditional hen soup to a spicy, tomatoey new place. Serve with cilantro, lime wedges, and tortillas on the facet.
This is my mother-in-law’s hen soup. She is of Mexican descent and her soup is held in excessive esteem in our family.
As quickly because the chilly climate arrives, this soup goes into the weekly rotation. We by no means get uninterested in having it on the menu!
I’ve simplified and streamlined my mother-in-law’s recipe a bit. She normally begins by poaching a complete hen after which makes Spanish rice so as to add to the soup, however in our busy world, it’s good to have the ability to get dinner on the desk in 20 minutes.
A key element to creating this a “quick” dinner is having pre-cooked hen that you need to use for the bottom. I nearly at all times have some leftover hen hanging round, and if I don’t, I ensure that I do by including it to my weekly meal prep. I’ll both roast a complete hen for Sunday supper and put aside a few of the meat particularly for this recipe, or I rapidly prepare dinner a couple of hen breasts on their very own in order that they’re prepared to enter this soup.
With your hen already executed, you might be on simple road. Cook some diced onion in olive oil, add a can of fireplace roasted diced tomatoes, some frozen corn, and a little bit rice, and stir in some hen inventory. Wait 20 minutes and dinner is prepared. You have simply sufficient time to examine your e-mail or learn that article you’ve been saving.
What elevates this soup from boring to attractive are the garnishes, so don’t depart them out. A squeeze of lime, some cilantro leaves, and a pile of heat tortillas will make you nearly as comfortable as my higher half when he smells this soup on the range.
HOW TO WARM TORTILLAS
I wish to serve this soup with heat corn tortillas to dip and nibble between bites. There are two methods you’ll be able to warmth them up:
1 Heat over a gasoline burner: Turn a gasoline burner to medium-low. When the burner grate is sizzling, place a tortilla straight on the grate for about 20 seconds, or till it begins to puff barely. With tongs, flip it over and let it warmth for a couple of extra seconds on the opposite facet. A little bit charring on the edges provides taste.
2 Heat in a skillet: Set a dry skillet over medium warmth and warmth till sizzling. Lay one tortilla at a time on the new pan and switch, as above.
Once warmed, wrap the tortillas in a tea towel or fabric serviette to maintain them sizzling on the desk and let everybody take tortillas from the pile as they need one.
Easy Mexican Chicken and Rice Soup Recipe
- 2 tablespoons olive oil
- 1 medium onion, diced
- 1 teaspoon dried oregano
- 1/four teaspoon salt, or to style
- 1/eight teaspoon black pepper, or to style
- 1 (15-ounce) can fire-roasted diced tomatoes, with juices
- 6 cups low-sodium hen broth
- 1 cup recent or frozen corn kernels
- 1/three cup medium- or long-grain white rice (not cooked)
- 2 cups cooked and shredded hen (See Recipe Note)
- Leaves from half of bunch recent cilantro sprigs, for garnish
- 1 to 2 limes, quartered, for garnish
- Corn or flour tortillas, to serve
1 Cook the onion: In a big pot over medium warmth, heat the oil. Add the onion and oregano. Cook, stirring usually for three to four minutes, or till the onion begins to melt. Stir within the salt and pepper.
2 Simmer the soup: Add the tomatoes, hen broth, corn, and rice. Bring to a boil over excessive warmth. Turn down the warmth and simmer for 18 to 20 minutes, or till the rice is tender.
three Add the hen: Add the hen and simmer for 1 to 2 minutes, or till the hen is sizzling. Taste, and season with extra salt and pepper, for those who like.
four Serve the soup: Ladle the soup into bowls and serve sizzling with the cilantro and lime wedges on prime, and heat tortillas on the facet.
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