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Mexico City Style Chicken And Rice Soup Recipe

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Today's Recipe Mexican Chicken & Rice Soup This is one serious soup. Filled with shredded
Today's Recipe Mexican Chicken & Rice Soup This is one serious soup. Filled with shredded from www.pinterest.com

Description

If you're looking for a comforting and flavorful soup, then Mexico City style chicken and rice soup is the perfect recipe for you. This soup is a classic Mexican dish that is hearty, filling, and full of different flavors. The soup is made with chicken, rice, vegetables, and Mexican spices that give it a unique and delicious taste. The soup is perfect for a cold winter day or anytime you need a warm and comforting meal.

Prep Time

The prep time for this soup recipe is around 20 minutes. This includes chopping the vegetables, seasoning the chicken, and cooking the rice.

Cook Time

The cook time for this soup recipe is around 35-40 minutes. This includes cooking the chicken, rice, and vegetables and simmering the soup.

Ingredients

  • 1 lb boneless, skinless chicken breasts
  • 1 cup white rice
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 red bell pepper, chopped
  • 1 green bell pepper, chopped
  • 4 cups chicken broth
  • 1 can diced tomatoes
  • 2 tsp cumin
  • 2 tsp chili powder
  • 1 tsp salt
  • 1/4 tsp black pepper
  • 1 tbsp olive oil
  • 2 tbsp chopped fresh cilantro

Equipment

  • Large pot
  • Cutting board
  • Knife
  • Measuring cups and spoons
  • Wooden spoon

Method

  1. Season the chicken breasts with cumin, chili powder, salt, and black pepper.
  2. Heat the olive oil in a large pot over medium-high heat. Add the chicken and cook until browned on both sides, about 3-4 minutes per side.
  3. Remove the chicken from the pot and set aside.
  4. Add the onion, garlic, and bell peppers to the pot and cook until softened, about 5 minutes.
  5. Add the rice to the pot and stir to coat in the oil and vegetables.
  6. Add the chicken broth, diced tomatoes, and remaining spices to the pot and stir to combine.
  7. Bring the soup to a boil and then reduce the heat to low. Cover the pot and let simmer for 20 minutes.
  8. While the soup is simmering, shred the chicken with a fork.
  9. After 20 minutes, add the shredded chicken to the pot and stir to combine.
  10. Simmer the soup for an additional 10-15 minutes, or until the rice is cooked through.
  11. Stir in the chopped cilantro and serve hot.

Notes

This soup can be customized to your liking by adding different vegetables or adjusting the spices to your taste. You can also make this soup ahead of time and store it in the fridge for up to 3 days.

Nutrition Info

This soup recipe makes 6 servings. Each serving contains approximately:
  • Calories: 310
  • Protein: 26g
  • Carbohydrates: 32g
  • Fat: 7g
  • Sodium: 1090mg
  • Fiber: 3g

Recipe Tips

To make this soup even more flavorful, you can use homemade chicken broth instead of store-bought. You can also add a squeeze of lime juice to the soup before serving for a refreshing and tangy flavor. Finally, if you want to make this soup spicier, you can add some diced jalapenos or a pinch of cayenne pepper to the pot.

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