Mexican Chicken Soup with Rice
2 Tbsp. grapeseed oil (or vegetable oil)
1 large onion, chopped
4 garlic cloves, minced
10 cups water
4-5 chicken half breasts
1 ½ c. chopped carrots
1 Pasilla (Poblano) chile, chopped
1-2 serrano chile’s , minced
4-5 tsp. sea salt
¼ tsp. pepper
3 Roma tomatoes, chopped
½ red onion, chopped
¼ bunch of fresh cilantro, chopped
1 large Pasilla (Poblano) chile, chopped
½ red bell pepper, chopped
2 c. long grain rice
4 c .water
Avocado, cut into medium chunks
limes, cut into wedges
In a large soup pot, heat oil and add onions and garlic. Sauté until soft. Add water and the rest of the ingredients. Stir together. Put a lid on the pot and bring to a boil. Reduce heat to a medium simmer until chicken is tender. Take chicken out and shred. Take off skin and bone if the chicken breasts are not skinless and boneless. Put the shredded chicken back into the pot. Simmer for at least 1 – 2 hours. Season with more salt. You will need to add up to one tablespoon of salt or more. You need the soup to be saltier than you like because once you add the rice, it will need more salt for the best flavor but be careful to not over salt!
Mix all the ingredients in a bowl. Set aside. If you are not eating within a few hours, refrigerate in a covered bowl.
Mix all the ingredients in a bowl and season lightly with salt. Set aside. If you are not eating within a few hours, refrigerate in a covered bowl.
Scoop some rice in a bowl. Ladle the soup on top of the rice. Add as much vegetable topping as you like. 2 -3 Tbsp. is good. Top with fresh avocado pieces. Squeeze with fresh lime juice if desired.