MEXICAN CHICKEN RICE SOUP
Mexican Chicken Rice Soup is made with chicken, brown rice, tomatoes, onion and lots of garlic. This nourishing chicken and rice soup is one of my favorite Mexican soup recipes to make and it rivals any restaurant Mexican chicken rice soup there is!
Provided by The Harvest kitchen
Categories Soup
Time 50m
Number Of Ingredients 18
Steps:
- Add brown rice to a fine mesh strainer and run under cold water until the water runs clear. (This step is important for removing starches on the outside of the rice which will cause the rice to clump and stick together as it cooks).
- Heat oil in saucepan. Add onion, celery and cook for about 2 minutes, then stir in the brown rice with the onion and celery and cook another 3-4 minutes or until the rice starts to turn golden brown.
- Stir in the tomato sauce, onion powder, garlic powder and dried parsley.
- Pour in the chicken broth and stir. Bring pot to a boil then reduce heat to a low simmer.
- Place lid on pot and simmer rice for 20 minutes or until the liquid has absorbed.
- Remove pot from heat, and leave the lid on the pot and let the rice finish steaming in the pot for about 10 minutes before fluffing.
- Fluff rice using a fork and serve.
- Make Mexican Brown Rice (recipe above)
- Chop or shred chicken. Chop or shred your poached or store-bought rotisserie chicken and set aside.
- Heat oil in large saucepan or Dutch oven and saute the onion for 2 to 3 minutes, then add in the minced garlic and saute for another 1 to 2 minutes.
- Stir in the chicken, tomatoes and seasoning. Add in the torn pieces of chicken, chopped tomatoes, jalapeno slices and cumin with the onions and stir.
- Pour in chicken broth and bring to a boil. Reduce heat to a simmer. Place lid on pot and simmer on low heat for 30 minutes. If you're adding 1/3 cup lime juice, you'll turn off the heat and stir in the lime juice
- Spoon 1/4 cup Spanish Brown Rice in each bowl, then ladle soup over rice.
- Garnish each bowl of chicken rice soup generously with avocado, chopped cilantro, and lime wedges.
Nutrition Facts : Calories 541 calories, Carbohydrate 45 grams carbohydrates, Cholesterol 99 milligrams cholesterol, Fat 26 grams fat, Fiber 2 grams fiber, Protein 32 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1, Sodium 6558 milligrams sodium, Sugar 10 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 17 grams unsaturated fat
MEXICAN CHICKEN AND RICE SOUP (SOPA DE POLLO Y ARROZ)
Homemade chicken consomme with vegetables, fresh herbs, and rice, served with serrano chile, avocado, and a touch of lime juice.
Provided by Josefina Mijares
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes
Time 1h10m
Yield 8
Number Of Ingredients 13
Steps:
- Bring stock to a boil in a large pot over high heat. Add chicken legs; return to a boil. Reduce heat, cover, and simmer for 10 minutes, skimming away foam that forms on the surface. Add carrots, onion, celery, cilantro, garlic, and mint.
- Cover pot and cook until chicken is no longer pink at the bone and the juices run clear, about 30 minutes more. Remove chicken from the pot; discard skin and bones. Shred meat using 2 forks.
- Return chicken meat to the pot and season with salt and pepper. Add rice. Let chicken and rice warm up, about 5 minutes. Remove from heat and pour soup into serving bowls. Top with avocado and serrano peppers and squeeze in lime juice.
Nutrition Facts : Calories 322.3 calories, Carbohydrate 26.4 g, Cholesterol 64.8 mg, Fat 14.6 g, Fiber 3.7 g, Protein 21.9 g, SaturatedFat 3.6 g, Sodium 957.2 mg, Sugar 3.2 g
SPANISH CHICKEN AND RICE SOUP
Provided by Rachael Ray : Food Network
Time 2h5m
Yield 4 servings
Number Of Ingredients 20
Steps:
- Place the butter in a small pot over medium heat. Melt the butter and toast the pasta 2 to 3 minutes or until golden in color, add the rice and stir to coat. Add 1 cup stock to the pot and bring the mixture to a bubble, reduce the heat to low, cover the pot and cook 15 minutes. Stir in parsley; turn off the heat and cover. Let stand to cool. Fluff the rice with a fork then place in container and store in the refrigerator.
- Meanwhile, place the rinsed trimmed chicken pieces in a shallow pan with the onion and bay leaves and cover with just enough water to come up to the top of the chicken, bring the mixture to a boil and reduce the heat to a simmer and gently poach to cook through, about 12 to 15 minutes. Place the chicken in a bowl and shred the meat with 2 forks. Reserve the stock.
- While the chicken poaches start the soup by heating a Dutch oven over medium-high heat with a turn of the pan extra-virgin olive oil, add the chorizo and brown a couple of minutes. Add the onions, carrot, celery, chile, garlic, and piquillos to the pot and season with a little salt and some black pepper. Cook for 7 to 8 minutes to soften, then stir in the saffron threads and paprika to combine. Strain the chicken cooking liquids, about 2 cups, into the pot then add 3 cups stock-in-a-box, chicken, chorizo, and tomatoes. Bring the soup to a bubble, simmer a few minutes to combine flavors then cool completely, cover and place in the refrigerator for make-ahead meal.
- To reheat and serve, place the soup over medium to medium-high heat covered, stirring occasionally until heated through. Add the rice to the soup and return the soup to a bubble. Serve in shallow bowls.
MEXICAN CHICKEN AND RICE
On days I get home late from the hospital, I'm glad this main dish comes together easily in one skillet. Sometimes, I make it ahead in the morning and refrigerate. It's so quick to just sprinkle on the cheese and reheat it for dinner.-Cindy Gage, Blair, Nebraska
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a large skillet, saute the chicken green pepper and onion in oil until chicken is no longer pink and vegetables are crisp-tender. Add the corn, broth, salsa, salt, chili powder if desired and pepper; bring to a boil., Stir in the rice; cover and remove from the heat. Let stand for 5 minutes. Fluff with a fork. Sprinkle with cheese. Cover and let stand for 2 minutes or until cheese is melted.
Nutrition Facts : Calories 381 calories, Fat 11g fat (4g saturated fat), Cholesterol 94mg cholesterol, Sodium 782mg sodium, Carbohydrate 29g carbohydrate (4g sugars, Fiber 3g fiber), Protein 36g protein.
MEXICAN CHICKEN SOUP WITH RICE (CALDO DE POLLO CON ARROZ)
This Mexican soup is a delicious combination of two delicious classic ingredients. The broth includes a spicy homemade tomato sauce.
Provided by Hilda
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes Chicken and Rice Soup Recipes
Time 55m
Yield 6
Number Of Ingredients 16
Steps:
- Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.
- Place tomatoes in a pot with water to cover. Bring to a boil and cook until soft but not falling apart, 5 to 8 minutes. Drain and let cool briefly. Peel and place in a blender; add onion, chipotle peppers, garlic, and black pepper. Blend until smooth. Strain mixture, discarding solids, for the sauce.
- Heat oil in a saucepan over medium-high heat. Add carrots and celery; saute until lightly browned, about 5 minutes. Pour in blended tomato sauce. Add chicken broth and bouillon. Cook and stir until carrot and celery are soft, 10 to 15 minutes. Add peas and chicken breast; cook until heated through, about 3 minutes. Serve soup over a spoonful of rice; top with avocado slices and Monterey Jack cheese.
Nutrition Facts : Calories 424.5 calories, Carbohydrate 42 g, Cholesterol 31.9 mg, Fat 21.9 g, Fiber 7 g, Protein 16 g, SaturatedFat 6.2 g, Sodium 1006.8 mg, Sugar 5.4 g
TEX-MEX CHICKEN AND RICE SOUP
This simplified scratch-made soup is a spicy (but not too spicy) step beyond basic chicken soup. Made with chili powder, cumin, green chiles, corn and tomatoes, there's plenty of flavor to go around. Add rice toward the end of cooking to keep the texture just right, and when it's good and hot, serve with crunchy tortilla chips and a helping of shredded Mexican cheese blend for a hearty, satisfying meal in a bowl.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 55m
Yield 6
Number Of Ingredients 14
Steps:
- In 5-quart Dutch oven, melt butter over medium-high heat; season chicken with salt and pepper. Cook chicken in melted butter 6 to 8 minutes, stirring once, until chicken is browned on outside. Using slotted spoon, transfer to bowl; cover and keep warm.
- Add onion and garlic to butter and drippings in Dutch oven; cook over medium-high heat 30 to 60 seconds, stirring frequently, until softened.
- Stir in chicken broth, tomatoes, chili powder and cumin; heat to boiling. Stir in rice, chiles, frozen corn and the browned chicken; return to boiling. Reduce heat; simmer uncovered 23 to 28 minutes, stirring occasionally, until rice is tender.
- Serve soup topped with remaining ingredients.
Nutrition Facts : Calories 280, Carbohydrate 27 g, Cholesterol 100 mg, Fat 1 1/2, Fiber 1 g, Protein 23 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 1020 mg, Sugar 5 g, TransFat 0 g
MEXICAN CHICKEN RICE SOUP (CALDO CANTINA)
Use plenty of lime, raw onion and cilantro! You could use vegetable stock here if you prefer (instead of the chicken stock). This is from Mark Bittman's book, :"The Best Recipes in the World."
Provided by Debbie R.
Categories Chicken
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Put stock in medium saucepan. Bring to a boil over med-high heat. Add rice, some salt and pepper; lower heat so that it just bubbles. Cook, stirring occasionally, until the rice is tender, about 20 minutes.
- Meanwhile, combine vegetables with chicken, lime juice, cilantro and chiles (if using). Put in the bottom of one large bowl or 4 small ones.
- When the soup is ready, ladle it over the stuff in the bowls. Taste; adjust seasoning if necessary.
MEXICAN CHICKEN RICE SOUP
Steps:
- Combine the chicken with the stock in a soup pot. Bring to a boil, reduce to a simmer and cook, uncovered, 30 minutes. Add the vegetables and rice and cook 20 minutes longer.
- Cool the chicken in the stock. Lift out the chicken and remove and discard the skin and bones. Shred the chicken and return to the pot. Stir in the lime juice and epazote or mint and reheat the soup. Serve hot.
MEXICAN CHICKEN & WILD RICE SOUP
A dish with added feelgood factor - this vitamin C filled soup is the ideal after-work pick-me-up
Provided by Good Food team
Categories Dinner, Lunch, Main course, Soup, Supper
Time 30m
Number Of Ingredients 11
Steps:
- Heat the oil in a large non-stick frying pan and cook the onion for 5 mins. Throw in the pepper and cook for 2 mins more, then add the sweetcorn, chipotle paste and rice. Stir well and cook for 1-2 mins.
- Add the black beans and the stock. Bring to the boil, turn down to a simmer, then add half the chicken and coriander. Cool for 2-3 mins, then ladle into bowls.
- Scatter over the rest of the chicken and coriander. Serve with a dollop each of guacamole and soured cream on top if you like.
Nutrition Facts : Calories 347 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 5 grams sugar, Fiber 5 grams fiber, Protein 29 grams protein, Sodium 0.48 milligram of sodium
MEXICAN CHICKEN AND RICE SOUP
Make and share this Mexican Chicken and Rice Soup recipe from Food.com.
Provided by fitnfamished
Categories One Dish Meal
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Cut the tortillas into 1/4 inch strips.
- In a large saute pan, heat the oil over med.-high heat. Fry the tortilla strips until crunchy. Drain and set aside.
- In a soup pot, melt the butter over med. heat. Saute the onion, jalapeno, tomatoes, cilantro and garlic in the butter until the tomatoes are soft. Add the chicken broth and bay leaf and bring to a boil. Add the rice and seasonings. Boil until the rice is tender, about 15 minutes.
- Reduce the heat. Add the chicken and simmer for 15 minutes. If the rice absorbs too much of the liquid, add more chicken broth.
- Ladle the soup into bowls. Top with tortilla strips and cheese before serving.
Nutrition Facts : Calories 514.6, Fat 39, SaturatedFat 7.8, Cholesterol 52.2, Sodium 1294.5, Carbohydrate 17.6, Fiber 2.7, Sugar 4.1, Protein 24
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