MEXICAN CHICKEN SOUP WITH RICE (CALDO DE POLLO CON ARROZ)

Mexican Chicken Soup with Rice (Caldo de Pollo con Arroz) image

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

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Ingredients

2 cups water
1 cup uncooked white rice
5 tomatoes
½ onion, roughly chopped
2 chipotle peppers in adobo sauce
1 clove garlic
1 pinch ground black pepper
¼ cup vegetable oil
2 carrots, peeled and diced
1 cup chopped celery
1 quart chicken broth
1 cube chicken bouillon
½ pound fresh green peas
1 cooked chicken breast, shredded
1 avocado - peeled, pitted, and sliced
½ (8 ounce) package Monterey Jack cheese, diced

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