Mexican Chicken And Rice Soup
This Mexican Chicken And Rice Soup is a hearty, flavor-packed dish that warms the soul!
Servings: 4 servings
Ingredients
- 1 tablespoon olive oil for sautéing
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/4 teaspoon chili powder
- 6 cups low-sodium chicken broth
- 1 cup long-grain white rice
- 2 cups cooked chicken, shredded
- 1 large tomato, diced
- Salt and pepper to taste
- 1 lime cut into wedges, for serving
Instructions
- In a large pot, heat the olive oil over medium heat. Once hot, add the diced onion and sauté for about 5 minutes until the onion is translucent. Add the minced garlic and cook for an additional minute, stirring frequently to prevent burning.
- Stir in the ground cumin, dried oregano, and chili powder. Cook for about 30 seconds until the spices become fragrant, releasing their essential oils.
- Carefully add the low-sodium chicken broth to the pot, scraping any bits stuck to the bottom to incorporate all the flavors.
- Bring the broth to a gentle boil, then add the long-grain white rice and shredded chicken. Stir well to combine and reduce the heat to a simmer.
- After the rice has been simmering for about 15 minutes, add the diced tomato. Continue to simmer until the rice is cooked through and tender, about 5-10 more minutes.
- Taste the soup and season with salt and pepper to your liking. Once satisfied, remove from heat and ladle the soup into bowls. Garnish with freshly chopped cilantro and serve with lime wedges on the side.
Equipment
- Large Pot
- Cutting board and knife
- Measuring cups and spoons
- Ladle
- Stirring spoon
Notes
- For added nutrition, incorporate seasonal vegetables like diced bell peppers or zucchini.
- Adjust spice levels by adding more chili powder or a chopped jalapeño for heat.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.